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MULTI-TALENTED BEAN AND QUINOA PILAFF

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It’s always good to have a healthy, fall-back meal in the fridge, when you’re hungry and need something right now, or, when you just have to get back on track to eating healthy and nutritious.

This Bean and Quinoa Pilaf is not only good for you and your soul, but super delicious!!! You can eat it hot, as a meal, side dish or simply……right out of the fridge, when you’re feeling a bit peckish!  I like to make a lot so I can have it whenever I like.  I call it Multi-talented because you can eat it plain, or dress it up with nuts and seeds, chopped fresh onion, etc. or add a few simple ingredients like fresh chopped tomatoes, cilantro etc. and a light dressing and viola! It turns into a great salad!

A great alternative to rice! Try it and let it inspire you!

MULTI-TALENTED BEAN AND QUINOA PILAFF

1/2 cup Aduki Beans
1/2 cup Mung Beans
1 cup Quinoa
1 tsp Coconut Oil

BEAN AND QUINOA PREP

There are a few ways to do this. You can cook everything separately and mix together, or if you’re like me and always look or the quickest and easiest way possible to get things done, try this ONE POT method. Worked great for me!

1/2 cup Aduki Beans (rinsed)
1 cup Water
Bring to boil and cook for 15 min covered, on low

Add

1/2 cup Mung Beans (rinsed)
1 cup Water
Bring to boil, reduce to low and cook covered, for 20 min

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Add

1 cup Quinoa (rinsed)
1 cup Water
1 Tsp Coconut Oil
Bring to boil, reduce heat to low and cook covered, for the last 8 min

Remove from heat and let cool completely.

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BEAN AND QUINOA SALAD

To 2 cups of cooled mixture ADD:

1/2 Tsp Garam Masala
Garlic Powder OR Freshly chopped (to taste)
1 cup fresh Tomatoes, chopped
1 cup  Celery chopped
Sea Salt
1 Tsp Apple Cider Vinegar
1 Tsp Balsamic Vinegar
2 Tbsp Olive Oil

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Enjoy!

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About Angie's Food Adventures

I thought I could cook in my early twenties, then I found out that Mac and Cheese and Ham Steaks wasn't really cooking. Then I met some vegetarians and tried that for a while. Learned a lot. In my thirties I started craving my Italian roots so I started really paying attention to family recipes. By the time I was 40 I had gained about 20 lbs and had my first gallbladder attack. Note to self: simple carbs are not for me! That's when my journey into healthy eating began. Since then, I've read and researched and read....I've tried a lot of diets and lifestyles and I can honestly say, I've finally established my own way of cooking and preparing food that agrees with me, still keeping to my roots and beyond!

2 responses »

  1. Looks delicious and love the simplicity of one pot cooking!

    Reply

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