This cookbook by Patricia Green & Carolyn Hemming (2010) has me exploring healthy grains. Quinoa is a quick-cooking grain full of protein that an basically be added into most any recipe. The first one I made modified one of my faves - three bean salad.
After cooking 1/2 Cup Quinoa in a cup of water, I added it to a can of drained & rinsed garbanzo beans, a can of red kidney beans (also drained & rinsed), 1 Cup each of diced green pepper, celery, and red onion. Next I mixed 1/2 C apple cider vinegar, 1/4 C olive oil, 1 diced garlic clove, 2 teaspoons dried oregano and 1/2 teaspoon ground pepper. All the above was combined and served. It also keeps for a few days in the fridge for a quick lunch.
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