Saturday, February 11, 2012

Black Quinoa and Bean Salad

Do you have a wee Hangover? Don't know what you feel like eating? Want something quick and easy? Last minute guests arriving and you don't know what to prepare?

Try something a bit different. This is a dish that can be served as a main or a side and left overs will keep for a few days in the fridge. Standby ingredients, such as a packet of quinoa, and canned vegetables can be used.

Black Quinoa and Cannellini Bean Salad with Sweet Corn and Zucchini:

3/4 cup black quinoa
2 1/4 cup water or vegetable stock
1 onion, diced
1 garlic clove, diced
1 Tbs extra virgin olive oil
1 zucchini, sliced
1 can of sweet corn kernels
1 can of cannelleni beans
1 tomato, diced

In a wide pan, sauté onion and garlic with the olive oil, add the zucchini and cook until slightly soft. Set aside.

Rinse quinoa well before cooking. Pour 1 part black quinoa into a saucepan with 3 parts water or vegetable stock. I used 3/4 cup measurements. Bring to the boil, stirring, then reduce then heat, cover and simmer for 15 minutes. After 15 minutes, you will notice the quinoa has split and now looks like small dark balls and tiny broken yellow rings- It is fascinating. Drain any excess liquid from the saucepan and mix with the cooked vegetables.


Season to taste and if so desired, you can add your diced tomato before serving. I didn't have one on hand as I was expecting company at any moment so I didn't have time to race to the grocer, however I did add corn and rinsed cannellini beans, which I stirred through until just warmed.

This is a dish that will keep you full, unlike leafy green salads. That's all thanks to the quinoa. I honestly can't believe how easy this salad is to make.


Simple, yet satisfying.

Bella xx


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