Heat over medium-high heat in a saucepan:
2 cups of water or stock (chicken or vegetable)
If you are using water, add:
1 bay leaf
1 teaspoon kosher salt
1 clove of garlic, whole
Once the liquid comes to a boil, add:
1 cup of white or red quinoa, rinsed in a fine strainer
Reduce heat to medium. Cook for about 15 minutes, or until the quinoa is al dente and begins to curlecue (you’ll see what I mean once you cook it). I find that if I cover quinoa while cooking, it ends up boiling over and making quite a mess of the stove. It may take a little longer to cook without a lid, but it saves the headache of clean up afterwards.
Once cooked, you can add a few handfuls of any of the following, or a combination thereof:
Canned black beans
Canned kidney beans
If using frozen items, you’ll want to keep the heat on medium to make sure they cook through. Otherwise, I just throw in the beans, cover the pan, and turn off the stove to keep the bean-oa warm while I get my other dinner items ready. At the end, before serving, feel free to throw in some fresh chopped herbs (cilantro, thyme, etc.) or even a pinch finely minced lemon zest. Taste for salt and pepper, adjust seasonings, and serve!