Quinoa and Beans Recipe

From Dorothy McNett's Recipe Book.

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Quinoa and Beans

From Dorothy McNett's recipes at www.dorothymcnett.com. There are some nice already cooked and canned beans available, buy natural as much as possible.

1 cup quinoa
2 cups water

1 small hubbard or acorn squash, or small pumpkin (or yam or sweet potato)
1 small onion
1-2 tablespoons oil or unsalted butter
1 cup cooked black beans or lima beans, drained
2 - 3 teaspoons lemon juice
1 teaspoon raw sugar or palm sugar
1/4 teaspoon cumin
1/2 teaspoon tumeric
1/2 - 3/4 teaspoon sea salt
1/4 teaspoon cayenne, or other hot chile as desired
1/4 cup extra virgin olive oil
freshly ground pepper

In a small heavy bottomed saucepan, bring the water to a boil. Add the rinsed quinoa, reduce to simmer. Cover and simmer gently for about 15 minutes, or until tender and water has been absorbed. Or, place quinoa and water in a glass or ceramic batter bowl. Cover. Cook in microwave 5 minutes on full power, and then 10 minutes on half power (power level 5). Set aside. Wash the squash, cook in microwave for 2-3 minutes. Allow to cool enough to handle, and then cut in half, remove the seeds and membrane. Cut into wedges, removing the peeling. Cut into small chunks. Cut the onion into chunks. Heat the oil or butter in a heavy bottomed saute pan, adding the cut up squash and onion. Cook and stir about 5-6 minutes, until tender. Add the beans, lemon zest and juice, sugar, cumin, tumeric, salt and cayenne. Combine with the cooked quinoa. Toss in the oil and pepper. Serve hot or warm as a vegetable dish, or allow to cool and serve as a salad.

Recipe created 2014-01-14.

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