Bean-oa

Bean-oa

My friends are fully aware of my ridiculous affinity for compound words – even the really unsuccessful examples.  This one, I think, could be genius, but falls short when I see it in the written word.  It is a combination of “quinoa,” pronounced “KEEN-wah,” and “beans,” so therefore “Bean-oa,” pronounced “BEEN-wah.”  Okay, so not my best.  However, this is one tasty little side that you can add to your weeknight recipe box.  It is quick, delicious, and packed with fiber and protein.

For you cookers that are unfamiliar with quinoa, it is an ancient grain that, when cooked, kinda has the texture of a firm couscous, but the flavor is richer and nuttier.  Like many grains, it takes on the flavors around it, so cooking it in a little chicken or vegetable stock results in some great flavor, as does adding a clove of garlic or a bit of onion or shallot (!) to the cooking liquid.  I also use bay leaves all the time, so I recommend using one of those, too.

As for the bean component, I used canned chickpeas and frozen edamame in this version, but you could use any frozen/canned pea or bean you have around.  Of course, I think that an appealing plate is always one with some color, so let that idea lead you.  A combo of black beans, kidney beans, and green peas would be beautiful, I think!  Toss in a bit of chopped cilantro or parsley, and you’ll have something really nice.

Bean-oa!

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