Quinoa has to be one of my favorite grains. It is light and fluffy, versatile, colorful and delicious. You can add stock when you are cooking and give it instant flavor. You can add it to pancakes to make it healthier and heartier. I also have a cache of white beans, mostly canned, but dried ones as well. This salad adapted from Plenty More by Ottolenghi combines two of my always in stock items for a pleasant, easy salad.
Red Quinoa and White Bean Salad with Parsley and Lemon
2/3 cup red quinoa
1 small bunch flat leafed parsley, cut finely
4 green onions, white and green parts thinly sliced
1 can (about 15 oz.) cannellini (or other white beans), drained and rinsed
1/2 large lemon, zest the hald you are using, juice the half as well to add to salad
1/2 teaspoon allspice
1/4 cup olive oil
salt and black pepper to taste
Bring a sauce pan of water to boil. Add the quinoa and simmer for about 12-14 minutes until light and fluffy (or according to package instructions). Drain and rinse in cold water and set aside to dry completely. Once dry transfer quinoa to a large salad bowl. Add the shredded parsley, green onions, beans, lemon, allspice, olive oil, 1/2 teaspoon salt and black pepper to taste. Stir together. Let rest for about 5 minutes to let flavors come together. Taste again and adjust seasonings.