1/2 Cup Quinoa
1/2 Cup Veggie Stock
1/2 Cup Water
1 Cup English Green Beans
1 Bunch Broccolini
1 Can Cannelini Beans
1/2 Cup Artichokes Chopped
1 Cup Arugula
1/4 Cup Chopped Dill
2 tsp Salt
3 TBS Grain Mustard
1 TBS White Wine Vinegar
Bring the Quinoa, veggie stock and water to a boil over medium high heat. Turn the heat down to simmer and put the lid on until all of the liquid is cooked off, about 8 minutes.
Meanwhile bring water and salt to a boil, and blanche the beans and broccolini for no more than a minute. Then transfer the veggies to a pan and sautee in olive oil for a few minutes, adding 1 tsb of salt and artichokes. Add the cannelinni beans and 1TBS of mustard to combine flavors.
Once the quinoa is finished stir in additional mustard and 1 tsb salt. I like this dish cold, so I put the quinoa and vegetables into the fridge and combine them once cool. Add the arugula and dill once cold and combine each piece. This will serve about 4 people.
I have officially been inspired by Quinoa. I've decided to make a large batch every week and use it in new dishes and salads. Yesterday I used Tahini as a sauce and added cucumber, dill, lemon and garlic. It was delicious and so easy. Eating plant based never tasted so good, I love it.
