Miles and I just got back from a few weeks in Nicaragua. We surfed. We napped in hammocks. We ate rice and beans. We had such a rad time.
While we were gone I did some brainstorming for SEA SALT, so get ready for some new recipes that I promise will make your summer both delicious and relaxing.
This quinoa salad is the first warm quinoa salad that I have made. I usually prefer a cold quinoa salad to a warm quinoa salad but today I said “what the heck, let’s get a little cray.” I love the combination of cannellini beans, garlic and sage. Plus, parsley, lemon and quinoa just makes sense (I know I’ve done it before, for obvious reasons, dudette).
I’m going to serve this for dinner tonight (probably with some chicken sausage so that Miles doesn’t complain).
Warm Quinoa Salad with White Beans, Artichokes and Sage
- Olive oil
- 1 can cannellini beans, rinsed
- 1 can artichoke hearts (in water), drained
- 6 cloves garlic, roughly chopped
- 1 fresh lemon, sliced
- about 16 fresh sage leaves
- 1 cup stock (or water)
- 1 cup quinoa, cooked (to clarify: 1 cup dry quinoa, cooked. So really about 2 cups of cooked quinoa) *I always recommend the rice cooker for this.
- 1 cup fresh parsely, finely chopped
- Coat a sauce pan with EVOO and over medium-high heat, add garlic, artichokes, lemon slices, and sage.
- Saute for 2-3 mins.
- Add rinsed beans and stir to combine
- Add stock or water and cover.
- Cook for 5 mins over medium heat.
- Remove lemon slices (try to press on them a little with a spatula before you remove them, so that you make sure you get as much juice as you can)
- Remove sage leaves.
- Stir in cooked quinoa, and remove from heat.
- Season with S&P
- Stir in Parsely and enjoy while warm.
*Other additions might be nice like pine nuts, feta or kale. Fun!