I have been thinking a lot about how I currently cook as opposed to the past – recipe driven diva. The artistic and more earthy side of me says that following recipes is now just a guide and not a mandate: you can’t cook it if all the ingredients aren’t on hand. Blah!!!!
Here’s what I prepared last night for dinner and lunch today. I adapted Quinoa with Navy Beans and Almonds from the get healthy, go vegan cookbook by Neal Barnard, MD & Robyn Webb. Get ready for a very vague way of looking at preparing food – not sure you can even call my rendition a recipe.
Quinoa with White Beans and Almonds
1 cup Quinoa
1 red pepper
1 can of white beans
herbs to taste
Rinse the Quinoa and cook in a pot of about 2 cups of water: bring to a boil, reduce heat and simmer covered for 10-15 minutes. I tend to cook about 10 minutes – drain and set aside.
While Quinoa is cooking decide how much of this dish you want – I wanted a couple of light meals. So here goes!
In a sauce pan pour about 1/2 cup vegetable broth
Chop 1/4 of the pepper and 1/4 onion and saute in broth until cooked but still firm.
Add a couple of tablespoons of White Beans into the sauce pan and warm. Next add cooked Quinoa until the sauce pan is full.
Herbs (I added Black Salt) and the juice of 1/2 squeezed lemon .
Divide into two servings and garnish with Almonds.
Cover perishable leftover ingredients and store in refrigerator.
I ate it warm last night for dinner and cold today at work – added a green salad each time.
Enjoy experimenting with your food!!