|Red Quinoa and two Bean Salad|
This is a frightfully simple dish to have on a warm day. When one can't bear the idea sitting before a large hot dish, salads essential. Admittedly, darlings, you do need to light the stove to cook the Quinoa but thankfully you needn't stand guarding the pot. You place it on the heat and leave it be for 20 minute or until you need it, with the heat off. I used Red Quinoa because I had it to hand it is ravishing in the bowl against the brilliant colours of the other Veg but you could easily substitute regular. I would normally have used some Garbanzo Beans but I had these dear little White Kidney beans left over so I used them. You can really use whatever favourite Legume you prefer. They add a devine meatiness and creaminess to any salad.
Cook the Quinoa as you would. I cook it with double the quantity of Water to Quinoa on High Heat for 15-20 minutes with a pinch of Salt. Set it aside with a cover until cool. Wonderful. When the pot is empty fill and boil with Salted Water. Boil gorgeous French Green Beans aka Haricots Verts Yes, they are different. They're far more slender than the 'regular' as you'd expect. Boil for 2 -3 minutes and drain and rinse with Cold Water and Ice Cubes. Drain thoroughly. You want them cooked but not a murky and mushy Green. You still want a bit of snap. Frightfully summery. Chop.
In a large bowl, place the Quinoa. Mix in half a finely chopped Red Onion, Jalapeno Pepper, zest and juice of a Lime. Add a quantity of Fresh Herbs. I harvested some Basil, Chives, Tarragon, Oregano, Mint and Thyme. You can use whichever herbs you have but do use fresh dear. Add a teaspoon of Ground Cumin and Ground Coriander and a measure of Black Pepper. Toss with 2-3 T of Olive Oil and if you have it, add a small measure of White Balsamic. Add the Beans and Haricots and toss gently. You wouldnt want to smash the beans, would you? I decided to add a nice plump Roma Tomato for a bit of natural acidity and balance. I could eat a surfeit of Quinoa. It feels splendidly healthly. Frightlfully so. It's a curious thing to think of a Grain that is considered a Protein. A wonderous thing. Let it stand at room temperature covered for at least half an hour for all the luciousness to meld together.
I ate it atop a mound of Arugula and Cooked Shrimp I had in the refridgerator. Toss before eating because I find Arugula a tad too bitter unless dressed. You could equally eat just as it is.
Enjoy and tata!