Thursday, January 17, 2013

Quinoa, Leafy Greens, and Bean Salad

The never-ending question I have is, "how do I cram as many nutrients into one meal to maximize my healthy stuff intake?". Very technical, I know. I'm still no expert at it, but I've read a lot about how quinoa is high in protein (which keeps you full for longer, supposedly), and we know that beans are high in protein too, so this started as just a quinoa and bean salad. I wanted to add something leafy to the mix, as my morning kale smoothies are not enough. Ok, so quinoa, leafy greens, and bean salad! 
Trader Joe's has all kinds of quinoa on its shelves, I picked the normal brown kind you see in the photo below. The recipe I made would definitely serve six people as an appetizer, but I portioned mine off into three lunch-sized containers, and now I don't have to worry about how to eat healthy for the next 3 (work) days! When Burger Joint is just across the street, it is really hard to make healthy-ish choices at the office.


{Quinoa reminds me of South America, specifically, Peru.}


{Chickpeas, blackbeans, and edamame. Protein-city!}


{Another fave bag of greens from TJ's}



{Yacht week abs, here I come! Well, maybe. Okay, not at all.}

Quinoa and Bean Salad, A Hom Nom original! 

Serves 6 as a side

Ingredients
  • 1 cup quinoa
  • 1/2 red onion, chopped
  • 2 cloves garlic, diced
  • 6 tsp. olive oil, divided 
  • 1/3 cup water
  • 1 cup frozen edamame beans
  • 3-4 handfuls Southern Green Mix from Trader Joe's (or 2 cups of similar veggies, including a mix of mustard greens, collard greens, spinach, and chard) 
  • 1 whole tomato, diced
  • Salt to taste
  • Pepper to Taste 
  • 1 cup chickpeas, rinsed
  • 1 15 ounce can black beans, rinsed
  • 1/2 lime, squeezed
  • 1 tbsp. feta cheese (optional)
In a medium saucepan, prepare the quinoa according to the directions on the box. 

While the quinoa is simmering, heat about 3 tsp. of olive oil into a large pot. Add the red onion and garlic, cooking over a medium-low flame (don't burn the garlic!). Once those have browned a little, add 1/3 cup water, edamame, the southern green mix, and a whole tomato. Keep heat at medium-low, cover the pot, and let it simmer for about 30 minutes. If there is any liquid left after 30 minutes, strain the liquid out with a mesh strainer. 

In a small bowl, combine the lime juice and olive oil, mixing to incorporate. 

In a large bowl, combine the chick peas and black beans. Add the quinoa and the strained veggie/beans mixture. Add the lime/olive oil dressing, tossing to coat. Add in the feta cheese and serve. 

1 comment :

GlamorousGirl said...

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