Red Beans over Quinoa with Kale Engine 2 Diet page 178
4 3/4 C water
2 C quinoa, rinsed in a mesh sieve
1 onion, chopped
2 bay leaves
1 clove garlic, minced
2 green bell peppers, seeded and chopped
1 tsp dried thyme
1 tbsp apple cider vinegar
2 cans red kidney beans, rinsed and drained
1 bunch kale, rinsed and coarsely chopped
For Cooking Quinoa:
Bring 3/4 cups of the water to a boil.
Add the rinsed quinoa, stir once, and cover.
Cook on medium heat for 25 minutes. If any water remains, cook uncovered for a few minutes longer.
The quinoa should not be soggy. Remove from heat, and let the quinoa sit covered for 10 minutes. Fluff gently with a fork.
For Kidney Beans:
Saute' the onion and bay leaves on medium heat in a sprayed saucepan for 5 minutes, until the onions are translucent.
Add the garlic and bell peppers, and cook for 5 minutes, until the peppers soften.
Add the thyme, vinegar, beans, and remaining 1 cup of water, and cook on low heat for 5 minutes, until broth thickens.
You can speed this process by mashing the beans a few times with a potato masher.
For Cooking Kale:
Place coarsely chopped kale with 1/4 cup of water in a large covered pot on medium heat.
Cook the greens for 3-5 minutes, stirring occasionally, until wilted and tender.
Serve on a plate with each ingredient nestled side by side.