Somewhere between a side dish and a salad, I pulled this dish together last night from the pantry and the garden. It turned out very well for a freehanded dish, so I thought I’d share it. I used standard canned black beans; other beans might work well as well.
1/2 cup uncooked quinoa
1 cup chicken stock (or water if you’re a vegetarian)
1 large shallot, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1/2 can cooked black beans
1/2 pint cherry tomatoes (approximately)
8 leaves fresh basil, chopped
2 sprigs fresh parsley, chopped
salt and pepper to taste
Cook the quinoa according to the package directions and allow to cool. I used chicken stock instead of water for extra flavor.
Put the oil into a nonstick pan. Sauté the shallot and garlic over medium heat until golden brown – watch carefully to avoid burning, especially if you chopped them very small.
Cut the cherry tomatoes in half and then put them into a bowl big enough to hold all ingredients.
Add the black beans, basil, parsley, shallots, garlic, and the quinoa.
Mix everything up in the blow and then salt & pepper to taste.
Can be served immediately or held in the fridge until dinner time.