VEGAN/GLUTEN FREE QUINOA/BEAN SALAD
(Keen-wah 🧡 )
Quinoa is a fiber, protein nutrient rich super food seed. Quinoa is considered a complete protein (it contains all nine essential amino acids) and is loaded with fiber. This is a favorite of mine to have as leftovers even for breakfast! Quinoa can be used as a substitute in dishes that call for farro, rice and other grains. It has a much higher and healthier number of carbs than rice. My favorite quinoa is the tri-color which adds a little more crunch and texture. I like to rinse the quinoa, strain and toasted a few minutes in a pot lightly coated with olive oil before I cook it. I found this informative website while researching the health benefits of quinoa vs. other grains.
2 cups quinoa – rinsed and strained
3 3/4 cups water
1 can can cannellini beans (or substitute with your favorite bean) rinse and strain
5 small/mild peppers or 1 large pepper 🌶 🫑 seed and coarsely chop
1 medium onion thinly sliced and coarsely chopped
1 head of roasted garlic (see recipe in blog)
1 Tspn freshly grated turmeric and ginger
Chili pepper flakes, salt and pepper
In a sauce pan sauté onion in a little olive oil until translucent and slightly brown.
Add in cloves of roasted garlic, beans and pepper. Sauté on medium heat 5 minutes, stirring frequently.
In a medium stock pot coated with a little olive oil, lightly toast the quinoa on medium heat.
Add in water and a pinch of salt. Bring to a boil, cover and reduce heat.
Cook for approx. 15 minutes and remove from heat.
Let it sit covered for 5-10 minutes.
In a large serving bowl, mix in quinoa with onion mixture, ginger, turmeric and a little olive oil. You don’t want to make it too oily.
Add a little salt, pepper, chili pepper flakes to taste.
At this point you may want to add a little more grated ginger.
This will keep in fridge 3-4 days. And I do love it for breakfast with a squeeze of lemon or lime, cold or heated up!