Basic “Beanoa” (Beans & Quinoa)

I don’t know about you, but I really dislike when I have to read through the long “history” of a recipe to get to the actual recipe; but alas, now that I’m writing it, it seems important (probably only to me).  

Back in the 1990s, I made a recipe for “Whole Wheat Couscous and French Lentils” from Marcella Rosene’s book Pasta & Co. By Request. It was a hit with my crew at the time! As time passed, I eventually matriculated to Bastyr University and learned so much from Cynthia Lair of Cooking for the Whole Family-fame. I started to tinker with this recipe after reading, switching quinoa for the couscous. For ease, I also started adding in canned beans instead of cooking lentils like the original.  

Then along came my son, Calvin, who loved the beans and quinoa with just the “sauce.” Calvin didn’t want the feta or veggies tainting it (as he was a “food separatist” in his childhood). This family recipe has evolved as my kids have become teens, and we’ve started adding some of the fresh herbs, tomatoes, cucumber, and feta back in (rather than having it on the side).  Sometimes, we add salted nuts or put a scoop of beanoa on top of salad greens as the “dressing.”  

Try my basic beanoa recipe or customize it to make your own family-recipe favourite.