I am a big fan of beans, lentils and chickpeas. I am always looking for new ways to cook and enjoy them. I was pretty pleased to come across a recipe by @anjum_anand for this quinoa and bean pilaf. I have changed it a bit using butter beans rather than cannellini beans as they are a little bigger and I like them! It is a simple, quick, healthy and tasty dish!
159g quinoa (I used red)
2 x tablespoons extra virgin olive oil
3/4 teaspoon brown mustard seeds
3/4 teaspoon cumin seeds
1 medium onion, finely chopped
1 x teaspoon dried chilli flakes
3 x garlic cloves, finely chopped
2 x handfuls ruby chard (silverbeet) leaves, washed and torn
Stems of the ruby chard, sliced
1 x 400g can of butter or cannelloni beans, drained and rinsed
Juice of 1/2 lemon
Salt and freshly ground pepper, to taste
Place the quinoa in a dry saucepan and stir over medium heat for 2-3 minutes until it smells toasted. Add 475 ml water and a little salt, bring to the boil, simmer for 15 minutes or until almost tender. As the water evaporates, give the pan a stir with a fork. When the grains are done turn off the heat and set aside.
Meanwhile, heat the olive oil in a medium non-stick pan. Add the mustard and cumin seeds and cook over medium heat for 1 minute or until the mustard seeds stop popping and the cumin has lightly coloured. Add the onion, chilli and sliced ruby chard stems and cook until the onion is soft and colouring at the edges. Add garlic and ruby chard leaves, season with salt, cover and cook for a further 4-6 minutes or until the chard is soft.
Stir in the beans, black pepper and lemon juice and cook until heated through. Add the warm quinoa and fold through. Taste and adjust seasoning and lemon juice if required.
