This month we’re celebrating beans, a pantry staple that’s been growing in popularity. Typically found in the canned or dry goods section of a store, a tin of beans can turn into anything from a delicious dip, a savory casserole, or even a dessert. Dry beans are great to keep on hand but do require a bit more planning.

Embrace Wellness Tip: Pair beans with sources of vitamin C such as leafy greens, peppers, tomatoes, broccoli, cauliflower, or lemon for increased iron absorption.

Quinoa and beans are sources of iron, an essential mineral whose main function is to make hemoglobin, a protein found in red blood cells that carries oxygen throughout the body. Quinoa can taste soapy due to the saponins that coat each grain. To improve the flavor, soak the quinoa for a few minutes in cold water, swishing until you see soapy suds appear. Drain and rinse then continue with your recipe.

Herbed Quinoa and Beans

by Great Performances & GP Embrace: Wellness

INGREDIENTS

•  3/4 cup quinoa
• 2 cans white beans
• 1 yellow bell pepper
• 1/2 cup chopped fresh herbs
• 1 lemon, juiced
• 2 Tbsp olive oil
• 1/4 cup pepitas
• salt and pepper

PROCEDURE

Rinse ¾ cup uncooked quinoa under water in a fine mesh sieve. Combine quinoa and 1-½ cups water (or low-sodium vegetable stock) in a pot over high heat. Bring to a boil and then reduce to medium-low heat. Simmer about 20 minutes until water is absorbed. Drain and rinse 2 cans white beans. In a large bowl, add beans, 1 thinly sliced yellow bell pepper and ½ cup chopped fresh herbs (parsley, basil, dill, cilantro, etc.). Fluff warm quinoa with a fork and add it to the bowl. Dress with the juice of 1 lemon and 2 Tb olive oil. Season with salt and pepper to taste. Top with ¼ cup pepitas (pumpkin seeds).