Week 8 was a rough week here. With my husband in sunny California, and us getting hit with two plowable snow storms during his absence, there wasn't a ton of time to focus on cooking, and certainly not posting! So, this is behind... I contemplated not posting at all. Then I realized, this is exactly the kind of thing I should document. A week of making do with what was on hand. And so, I present my thrown together bean meal for two weeks ago...
Quinoa Salad with Canned Fava Beans
- 15 oz can Fava Beans
- English Cucumber, ~half
- Grape Tomatoes, ~dozen
- Arugula, 5-6 oz
- 1 cup dry quinoa,
- salt, to taste
- While prepping the rest of the salad, cook one cup of dry quinoa in 2.25 cups water (salt to taste) in a rice cooker. I know there are other ways to cook quinoa, but this is the way I cook it.
- Chop cucumber and grape tomatoes.
- When quinoa cooked and cooled, mix together with chopped cucumber, tomatoes, arugula and rinsed can of fava beans.
- Salt to taste.
I ate this for several meals (since my husband was away and there was lots of snow to manage) over salad greens, with olives. It was quick, nutritious, and delicious.
Have a great week!