Basic “Beanoa” (Beans & Quinoa)

Ingredients:

  • 1 cup quinoa ( rinsed in cold water)
  • 2 cans of your favourite beans ( we like one can of white beans and one can of black beans)
  • 1⁄2 cup good quality olive oil
  • 1 lemon (juiced)
  • 1 clove garlic (minced or pressed)
  • 2 teaspoons cumin (we like lots!)
  • 1 teaspoon grainy mustard
  •   salt and pepper (to taste)
  •   fresh oregano, tarragon, marjoram and/or mint (if you have it!)
  •   optional mix-in: cherry tomatoes
  •   optional mix-in: feta
  •   optional mix-in: salted nuts
  •   optional mix-in: fresh herbs (mint works great in particular! )

Yield:

4 servings

Instructions:

  1. Begin with a pot of rapidly boiling salted water and add the rinsed quinoa. Let it boil like you would a pasta until done (9-10 mins). The quinoa should be a little “toothsome,” but not crunchy.  Meanwhile, rinse the beans well and put them in a medium-sized bowl.  
  2. Mix everything else into your dressing and adjust for taste. Add to the beans and stir. 
  3. When the quinoa is done, strain it well and add it to the beans and dressing while still warm (this will let the dressing soak up into the quinoa). Gently stir/fluff to cool the mixture to keep the quinoa from getting overcooked and mushy.  
     

Notes:

I think this dish is best served a little warm or room temperature, but it will keep for a day or two in the refrigerator. If you’re going to mix in veggies, feta, nuts, or fresh herbs, it’s best to do that right before you serve it.  

Cooking time:

Preparation time:

15 minutes