Serves 2-3
Ingredients:
- 1/2 cup quinoa
- Salt to taste (I recommend sea salt)
- 1 can (15 oz.) white beans, drained and rinsed
- 2 stalks celery, from the inner heart of the celery, or 1 fat stalk from the outside of the bunch, diced
- 4 large or 8 small fresh sage leaves, cut into slivers or finely chopped
- 2 tablespoons lemon juice (more to taste)
- 1 small garlic clove, minced
- Freshly ground pepper
- 1/4 cup extra virgin olive oil
- 1/4 pound winter squash, cut in 1/2-inch dice (about 1 cup less 2 tablespoons) or into 1/2-inch wide sticks (like French fries)
- Lettuce leaves (optional)
Directions:
- Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer and rinse until the water runs clear.
- Bring 1 1/2 cups of water to a boil in a medium saucepan. Add salt (about 1/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes or until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
- Meanwhile, place the drained, rinsed white beans in a bowl. Add the celery and sage. Whisk together the lemon juice, garlic, salt and pepper to taste, and 3 tablespoons of the olive oil. Toss with the beans. Taste and adjust seasoning with salt and pepper.
- Cook the squash. Heat the remaining tablespoon of olive oil in a heavy cast iron or nonstick skillet over medium-high heat. Add the squash in a single layer. Turn the heat down to medium. Cook five minutes or until the squash is nicely browned on one side. Using tongs, turn the pieces of squash over. Cook for another five to 10 minutes until the squash is nicely browned on the other side and tender when pierced by a knife or skewer. Season to taste with salt and pepper, toss in the pan for another minute or so, and remove from the heat.
- If desired, place a lettuce leaf on a plate, and top with the bean salad. Serve the quinoa and squash on the side.
The cooked quinoa and the bean salad will last for three or four days in the refrigerator.
Recipe source: www.nytimes.com {by Martha Rose Shulman}
