Tomorrow, after church we are having a pot-luck lunch, so I thought I’d try out a new recipe.
This one is a great quinoa and bean salad. It’s light and it’s beany (mmmm! i love beans) and oh-so-proteinous (that’s my own word meaning “full of protein”).
Although quinoa (pronounced ‘keen-wah’) is still relatively unheard of (in these parts at least….), it’s great to use in place of rice or other grains. A part of the same family as spinach and beets, it is a complete protein (due to the presence of all 9 essential amino acids), so it is an excellent choice for the vegetarians and the vegans among us (like my friend Nate over at Vegan Dad). And, the texture is unique (it gives a wee little crunch when bitten). So it’s fun.
Here it is:
Quinoa Salad with Beans
1 cup (250 mL) quinoa
7 oz (200 g) thin green beans, trimmed
1 can (19 oz/540 mL) kidney beans, rinsed and drained
2 green onions, finely chopped
1/2 English cucumber, peeled and diced
1/4 cup (50 mL) olive oil
3 Tbsp (40 mL) white wine vinegar
1 Tbsp (15 mL) fresh tarragon, minced
a few drops of Tabasco sauce
salt and pepper
In a saucepan, cook quinoa in a large quantity of boiling salted water for about 15 minutes, or until the grains are tender but still crunchy. Rinse in cold water, drain and set aside.
Cook green beans in boiling salted water. Rinse in very cold water, drain and set aside.
Mix all ingredients in a salad bowl. Season with salt and pepper.
For best results, refrigerate salad for 1 hour.