Beans & Quinoa

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 cups quinoa, rinsed and toasted (see quinoa-toasted)
• 4 cups low sodium vegetable broth (can also use just water)
• 1/4 teaspoon sea salt (omit if using storebought stock)
• 1 tablespoon olive oil
• 1/2 cup red onion, chopped
• 1/2 cup onion, chopped
• 4 -5 garlic cloves, minced
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1 cup celery, peeled and chopped
• 4 -6 black olives, diced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dill weed, crushed
• 1/2 teaspoon oregano, crushed
• 1/2 teaspoon sweet paprika
• 2 -2 1/2 cups fava beans, cooked (amount depends on size of bean you use)
• 1 -2 tablespoon unsalted butter (if too dry for you)
• 1/4-1/2 teaspoon sea salt (just in case you can't live without it!) (optional)

Recipe

• 1 step one:.
• 2 prepare quinoa with stock and sea salt in a rice cooker.
• 3 if using stovetop method, place all into sauce pan with lid. bring to a full boil.
• 4 reduce to a simmer, stir and cover,.
• 5 check in ten minutes. should still have some water in pan, stir and cover.
• 6 cook another two minutes. remove from heat.
• 7 taste for texture -- should have a bit of a crunch to it. if still not done, stir in 2-3 tbls water, stir, cover, and let sit another five minutes.
• 8 step two:.
• 9 heat oil in large skillet over medium-high heat.
• 10 add all the seasonings except salt and butter, stirring until fragrant.
• 11 add vegetables and saute until tender. stir frequently.
• 12 add beans and heat through.
• 13 combine quinoa and vegetables. add butter and salt, if you choose too.
• 14 this is best served without standing for a long time as the quinoa can become soggy. if you need to hold it, i suggest serving the quinoa and beans in separate dishes and mix at the table.