Beans & Quinoa

• 2 cups quinoa, rinsed and toasted (see Quinoa-Toasted)
• 4 cups low sodium vegetable broth (can also use just water)
• 14 teaspoon sea salt (omit if using storebought stock)
• 1 tablespoon olive oil
• 12 cup red onion, chopped
• 12 cup white onion, chopped
• 4 -5 garlic cloves, minced
• 12 green pepper, chopped
• 12 red pepper, chopped
• 1 cup celery, peeled and chopped
• 4 -6 black olives, diced
• 12 teaspoon cayenne pepper
• 12 teaspoon dill weed, crushed
• 12 teaspoon oregano, crushed
• 12 teaspoon sweet paprika
• 2 -2 12 cups fava beans, cooked (amount depends on size of bean you use)
• 1 -2 tablespoon unsalted butter (if too dry for you)
• 14-12 teaspoon sea salt (just in case you can't live without it!) (optional)

1. Step one:.
2. Prepare quinoa with stock and sea salt in a rice cooker.
3. If using stovetop method, place all into sauce pan with lid.
4. Bring to a full boil.
5. Reduce to a simmer, stir and cover,.
6. Check in ten minutes.
7. Should still have some water in pan, stir and cover.
8. Cook another two minutes.
9. Remove from heat.
10. Taste for texture -- should have a bit of a crunch to it.
11. If still not done, stir in 2-3 tbls water, stir, cover, and let sit another five minutes.
12. Step two:.
13. Heat oil in large skillet over medium-high heat.
14. Add all the seasonings except salt and butter, stirring until fragrant.
15. Add vegetables and saute until tender.
16. Stir frequently.
17. Add beans and heat through.
18. Combine quinoa and vegetables.
19. Add butter and salt, if you choose too.
20. This is best served without standing for a long time as the quinoa can become soggy.
21. If you need to hold it, I suggest serving the quinoa and beans in separate dishes and mix at the table.

quinoa, vegetable broth, salt, olive oil, red onion, white onion, garlic, green pepper, red pepper, celery, black olives, cayenne pepper, dill, oregano, sweet paprika, fava beans, unsalted butter, salt

Taken from www.food.com/recipe/beans-quinoa-328796 (may not work)