Author Notes
I made a huge batch of quinoa a month ago by accident (wasn't paying attention to directions), so after consulting google, determined I could freeze it & have since realized this is a great time saver for when I want to easily add some grain to a dish. I had been wanting to utilize summer vegetables & cannellini beans on hand, so was inspired here: http://tasty-yummies.com/2012/09/05/sprouted-quinoa-with-garlicky-kale-tomatoes-and-toasted-pine-nuts-gluten-free-vegan/ —rachel waters
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Ingredients
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1 cup
cooked quinoa (red is my favorite)
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1.5 cups
cooked cannellini beans or 1 can of beans
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1 bunch
kale, rinsed & ripped into 1" piece, stems discarded
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1/2 pint
cherry tomatoes cut in half
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2 - 3
clove garlic, diced
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1
small yellow onion, diced
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2 tablespoons
olive oil
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1
lemon, juiced
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1/4 cup
nut of choice, raw or toasted (I used raw sunflower seeds)
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1/4 cup
goat or feta cheese crumbled (optional)
Directions
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Heat 1/2 olive oil in saute pan/cast iron skillet over med-heat. Once oil is shimmering, add onions, garlic, salt, pepper, red pepper flakes & cook until translucent, stirring frequently (3-4 min)
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Add kale pieces & remaining olive oil & toss together, stirring frequently (5 - 7 min), until kale is bright green & slightly wilted
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Turn down heat to low, add cherry tomatoes & toss gently (1- 2 minutes)
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Toss beans, quinoa & sauteed vegetables together with the lemon juice, top with nuts & cheese if desired, serve warm or room temperature. Enjoy!
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