You probably already know that quinoa is a fluffy whole grain that’s great in pilafs, salads, casseroles and stir fries. It’s higher is protein and lower in carbohydrates than most grains, which means it will keep you full for a long time. The water to quinoa cooking ratio is the same as rice — 2 parts water 1 part quinoa. Easy peasy.
One thing I gotta say — rinse the quinoa well before cooking to remove its bitter coating. Its not just some fluff you read in cooking instructions.. A few swirls around a fine mesh colander will do. I always religiously rinsed my quinoa until a trip to the coast earlier this month where I had no colander at my disposal… I figured “meh… how bad can it be if I don’t rinse?” It’s bad. Not worth it… or you’ll end up with no dinner and a big bowl of inedible quinoa.
serves: 4
INGREDIENTS
- 1 cup quinoa (uncooked)
- approx ½ lb green beans, topped and sliced into 1 inch segments
- 2 cups chopped kale
- 1 large red bell pepper, chopped
- ½ cup shredded red cabbage
- ¾ cup cooked cannellini beans
- ¼ cup cilantro, chopped
- ½ half ripe avocado, sliced
black pepper to taste
PREPARATION
Rinse the quinoa well, then drain and place in a medium cooking pot. Cover with 2 cups of water and bring to the boil. Reduce the heat to low, cover, and simmer until the water is absorbed, about 10 – 12 minutes.
Meanwhile, steam, or boil the green beans until tender, drain and set aside.
Warm up the olive oil in a medium saucepan over moderate heat. Add the chopped kale and red bell pepper, and cook until softened.
In a large salad bowl, combine the cooked quinoa, steamed green beans, cooked kale and bell peppers, red cabbage, cannelloni beans and cilantro. Mix to combine well.
Serve topped with avocado to keep vegetarian, or optionally add a protein of your choice — chicken, fish, or beef.
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