a simple quinoa salad

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ingredients:

1 T coconut oil

1 small onion

1 c mushrooms

8 oz quinoa

16 oz water

2 t salt

1 c kale

15oz can of black beans

 

tools:

medium sauce pot. heatproof rubber spatula. sharp knife. cutting board. can opener. strainer. measuring spoons and cups.

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cut onion in half, remove skin and cut into bite-sized pieces. set aside.

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clean mushrooms with a clean towel or paper towel by carefully wiping the entire mushroom. slice and dice mushrooms into the same sized pieces.

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in the sauce pot, heat coconut oil on medium high and add onions. keep heat on medium high. cook onions for 5 minutes, stir occasionally. add mushrooms and cook for 2 more minutes. add quinoa and cook for 2 minutes. stir frequently to prevent too much browning. then add water and salt. bring liquid to boil and reduce heat to low.

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cook for 12 minutes until all water is absorbed. when the quinoa is done cooking it will look soft and translucent. there will be a visible ring around the outer edge of the grain. turn off the heat. 

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open can of beans and rinse with water in strainer. add kale and black beans to quinoa. let this rest for 3 minutes, stirring occasionally.

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serve quinoa hot or cold.  if serving hot, serve right out of the pan.  if cold, use quinoa to top a green salad or serve as a side dish at a summer lunch.  quinoa can be stored in a sealed container in the refrigerator for up to 6 days.

 

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