I'm almost ashamed to admit where I got this recipe. Food snobs like me often scoff at Rachael Ray for being both a hack and mightily annoying. But I read the April issue of her magazine courtesy of my mother-in-law and was amazed at how much I picked up from it. Consider me a reformed hater, sort of.
I was feeling very pro-Rachael, but I just tried another recipe from her magazine and all I can say is 30 minutes my butt. Ok onto happier things...
Quinoa and Red Bean Salad
Adapted from Everyday with Rachael Ray
- 1 20 oz can of kidney beans
- 2 cups cooked and cooled quinoa
- Half a diced red onion
- 2 bunches basil, stems discarded, leaves chopped
- Juice of 2 lemons
- 1/4 cup olive oil
- Optional: a handful of feta
Combine beans, quinoa, onions and basil on a medium sized bowl. Whisk together lemon juice and olive oil in a small bowl. Pour dressing over quinoa and mix to ensure it's fully coated.
This recipe couldn't be easier and makes for nice leftovers, so it's perfect for quick and healthy weekday dining. Even more carnivorous hubby admitted it was filling, and he even gave quinoa for breakfast a shot today. Try mixing leftover cooked quinoa with almond milk or the like, let it soak up about half the milk, and then treat like oatmeal. He added walnuts, blueberries, and honey/agave syrup/maple syrup.
And how timely, NY Times covered quinoa this weekend. Who knew it was all grown in Bolivia? I feel bad that we're eating all of their quinoa, but I feel good that I'm eating something good for me. Ooh too much thinking for Monday night, that's an ethical dilemma for another time!