Thursday, January 21, 2010

Bean-wah Salad

I did something wacky. I made my usual bean salad and then... added quinoa to it. Crazy! Don't know quinoa? It's the best. Buy some and try it. In this recipe. Or ask me for my delish lemon herb quinoa recipe.

Bean Salad:
1 15-oz can of pinto, cannellini or Great Northern beans, rinsed and drained
1 15-oz can of kidney beans, rinsed and drained
1 15-oz can of garbanzo beans, rinsed and drained (Any beans will do, if you have others you like. You can use 3 or be totally off the wall and use a different number of bean varieties.)
1/2 red onion, chopped fine
2 Tbsp Dill (but add more if you want to; it’s awesome)
2 tsp Rosemary (you could chop some fresh Rosemary, but the dried stuff is cool too)
1/4 tsp sage
1/4 tsp thyme
1/3 Cup Apple Cider Vinegar
1/4 Cup Olive Oil
1 tsp salt
Dash of black pepper, if you want it

- In a large bowl, mix the beans, onion, rosemary, sage, thyme, dill, salt and pepper.
- Then pour in the olive oil and apple cider vinegar and mix it all together.
- Really, the instructions should simply say, “mix all this stuff together.” The order doesn’t really matter, and I don’t think I’ve ever made it in this particular order anyway.
- Now, you could eat this mix right away, but if you let it sit in the fridge for a few hours you will find it achieves an even better flavour. Oh yeah.

Then I cooked up 1/2 cup of dried quinoa in 1 cup of water and when that was ready added it to the prepared bean salad.

It's a great side dish, or a nice, light main course with yummy bread and veggies.

1 comment:

  1. I forgot to mention - before cooking the quinoa, toast it up in the pot with a little olive oil until it smells yummy or starts popping. Then add water and cook as instructed.