My new cookbook Quinoa 365 has been quite a revelation. I have really enjoyed working with quinoa over the past few weeks. This grain really does act like rice in that it's a fabulous canvas to paint with. I have served it hot and cold, both with success. This particular recipe reminded me of the summertime meals my Mom would make. Filled with fresh vegetables and topped with a light vinegar based dressing it is refreshing. Perfect for hot summer nights.
Celebrate the Feast!
Mary
This weeks recipe is being shared with Balancing Beauty and Bedlam and City Wife Country Life! Head on over to their blogs and check out other fabulous recipes.
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Quinoa Bean Salad
adapted from Quinoa 365
Ingredients:
1 cup water
1/2 cup quinoa
One 19 oz can chickpeas, drained and rinsed
One 14 oz can kidney beans, drained and rinsed
1 cup green bell pepper
1 cup diced celery
1 cup chopped, cooked, green beans
3/4 cup chopped red onion
1/2 cup apple cider vinegar
1/4 cup olive oil
2 teaspoons minced fresh garlic
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
Directions:
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
Combine the quinoa, chickpeas, kidney beans, green beans, celery, green peppers, and onion in a large bowl.
In a small bowl mix the vinegar, oil, garlic, oregano, and black pepper until well blended.
Add the dressing to the salad, mix well and serve immediately.
5 comments:
Thank you for sharing! I've been into quinoa too lately. But very simply prepared in a salad with english cucumbers, red onion and red vinegar/olive oil. Also did a stuffed red bell pepper with quinoa, goat cheese, walnuts. Yum!
You've inspired me Lori. I think I am going to give the quinoa stuffed peppers a shot. I keep hearing good things. We shall see.
Here's one for you:
· 1 medium onion, finely chopped (1 cup)
· 2 Tbs. olive oil
· 2 ribs celery, finely chopped (1/2 cup)
· 1 Tbs. ground cumin
· 2 cloves garlic, minced (2 tsp.)
· 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
· 2 15-oz. cans diced tomatoes, drained, liquid reserved
· 1 15-oz. can black beans, rinsed and drained
· 3/4 cup quinoa
· 3 large carrots, grated (11/2 cups)
· 11/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
Directions
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
I love quinoa! I used to have a recipe similar to this, but misplaced it a long time ago. Thanks for sharing!
These recipes sound really good. I've been wanting to use quinoa more but didn't have recipes.
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