Wednesday, May 19, 2010
Quinoa with Cannellini Beans and Baby Arugula
For a pizza party last weekend, I bought a whole ton of baby arugula. I tossed (and loved) it on top of a garlic and fresh mozzarella white pizza. And have spent the days since thinking about how I could prepare these delicate, peppery leaves again, and as deliciously.
This dish: it does that. It's the springtime version of the greens+protein+grains combination I couldn't get enough of this winter. It's light. It's hearty. It's vegan. It's pretty much perfect.
1/2 medium onion, chopped
5 cloves garlic, minced
2 tablespoons olive oil
3/4 cup quinoa
salt and red pepper flakes
1 1/2 - 2 cups low sodium vegetable broth
1 (14 ounce) can cannellini beans, drained and rinsed
4 cups baby arugula
Sweat the onion and garlic in the olive oil over low heat until softened.
Once the aromatics have softened, turn the heat up to medium and add the quinoa. Sprinkle with a little bit of salt (remember the broth will add more) and a 1/2 teaspoon (or to taste) of the red pepper flakes, then stir so the quinoa can toast and absorb the flavors of the garlic and onion. After a few minutes, add 1 1/2 cups of the broth, bring it to a boil, then turn the heat back down to low. Cook, covered, for about 15 minutes.
If after the fifteen minutes, the quinoa is still a bit crunchy, add a little more broth as needed and continue cooking for an additional five minutes or so.
When the quinoa is done, stir in the cannellini beans and cook until warmed through. Serve with a handful of fresh baby arugula.