QUINOA AND MEATY BEANS ENJOY DAN:

SALAD WITH WHIDBEY ISLAND ROCKWELL BEANS by CHEF DAN:
Serves 4
(Quinoa is 100% whole grain. It is a perfect food source in the balance of nutrition. It is not a grain but the seed of a leafy plant related to spinach)

INGREDIENTS:

1-1/2-cups quinoa
3 cups vegetarian stock
1/4-cup fresh lemon juice
1 cup Rockwell beans grown on Whidbey since 1800’s, (from Willowwood farm)
1/4-cup red tart cherries
2 tablespoons fresh lime juice
2 tablespoons grape-seed oil
1 teaspoon cumin seeds
1 red bell pepper, finely sliced
1 (4oz) can green chilies
3/4-cup fresh basil
1/4-cup toasted pine nuts

DIRECTIONS:

1. Soak the beans overnight.
2. Then in a pot add water and cook until tender (oh so good) just like eating meat.
3. In a sauce pan, add the vegetarian stock, lime juice, a pinch of salt.
4. Bring to a boil and add quinoa and then simmer for 15 minutes or until the liquid has been absorbed.
5. Toast the cumin seed in a dry frying pan over low heat for 1 minute.
6. In a coffee grinder grind the seeds into a fine powder.
7. In a blender add lime juice, oil, green chilies, cumin, and season with salt and pepper.
8. In a bowl add quinoa, beans, bell pepper, sour cherries, basil, and toasted pine nuts.
9. Pour lime juice dressing over the quinoa mixture and toss until all ingredients are coated, season salt and pepper, and serve.
ENJOY DAN: BON-APPETITE!!