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.
Shallots Web 
What a timely entry! I just made quinoa for the first time the other night. I made a salad with quinoa and sauteed sundried tomatoes, onions, garlic, zucchini, lemon juice and olive oil. Also tossed some fresh basil into the warm quinoa. It was yummy!
That sounds fantastic, Neena! Maybe we’ll be cooking together in your new kitchen soon?
I love quinoa and made it the other night with collard greens ant tofu. I got the recipe from veganyumyum.com. you should check it out!
I love me some collard greens, Robin. Have you ever tried them Brazilian-style, where you slice them into thin strips and saute with shallot and garlic? Good stuff!
what can I say ? nice text 🙂
Thanks so much, Jochana! Hope you keep reading!
Compound words are . . .
Sniglets = low brow
Portmanteau = literary high brow
Ha! God, remember Sniglets? Remember the days of HBO and VCRs and TVs that were not “cable-ready?” That’s what Sniglets bring me back to. Why is it that I never remember the fancy words I want to use? Trying to file “portmanteau” in the brain now for future use.
Love the blog! You fancy yourself funny and I fancy you correct. You in sunny PGH?
What a coincidence! My boyfriend and I just tried cooking with quinoa the other night and felt that it didn’t have enough flavor. I wish I had stumbled across your blog earlier. Thanks for the recommendation to use chicken broth!
Excellent, Janie. Sorry I didn’t get this post up sooner…! The quinoa is tricky, for sure, since it has a bit of a flavor on its own, but can come off tasting a bit raw or even green. Maybe try toasting it a little in a dry pan before you add your liquid?
Thanks for the tip! I will definitely try that next time.
And if you’re interested in local food, I’m writing a few posts about it this weekend on my blog if you want to check it out! I’d love to hear what your thoughts are on the subject.
This looks like something even I could manage…good on you!
Awww, Kitten. I know you can do more than this! Snugs to the Finnster, and bubbles to his mum!
This is great! I have all the ingredients right now too. YAY. Meant to be….
Ha! Great to hear, Jennifer. I hope this becomes part of your standard recipe box!
I love your wit!!!
Why not just write it phonetically?
Beanwah
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Sounds yummy. Will have to give it a try sometime soon.
sounds yummy – and any replacement for something named couscous, makes it 1000% better in me book of fun things to say.
I LOVE Quinoa! I will have to try this one out =)
This sounds so good. (And EASY!)
i would love to see a recipe for vegetable stock. what do i do just add a bunch of veggies to water? do i add tomatoes or will that make it like sauce? celery carrots onion?? ? what else? spices? i dunno.
but i see some of your recipes call for this so it’d be great to see your version.
thanks for the great site!
Check out this site. It looks like a decent stock recipe:
http://culinaryarts.about.com/od/stocks/r/vegstock.htm
Hey, Staceyface! I am posting my Roasted Vegetable Stock recipe today – it is the best and most flavorful version I know.
you’ve got some neat babes coming to your website. thats oddly encouraging, no excuses, dont shoot me, but it is good.
Great bean-oa. I have all these ingredients on hand, so I’ll have to try this soon. I love how moist it looks! Ever tried it with cumin as well?
hey thanks paneful. that looks perfect!
НЕ в тему немного, но радует, что автор к блогу не просто тупо взял какую то тему для ВП, а сделал что то свое и вкладывает в это дело душу.
+1 к предыдущему комменту 🙂
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Хорошо написал. Так держать!!! 🙂