I adapted this recipe from a cookbook I was flipping through a while ago. It has become a favorite in my apt. It’s packed with protein and flavor and couldn’t be healthier. I use this either as a main course when I want to avoid animal protein, or with a piece of salmon on top or, take away the quinoa and make it a side dish. So much you can do with this one!

Ingredients:
~ 1 can of cannellini beans drained and rinsed
~ 1/3 quinoa rinsed
~ 1 head of escarole
~ 5 minced cloves of garlic
~ 3 tablespoons of extra virgin olive oil
~ 2 teaspoons of ume plum vinegar
~ salt and pepper to taste
Directions:
~ Drain & rinse beans and set aside

~ Wash escarole and rip off pieces from the core but keep them relatively large

~ Rinse quinoa, and bring to a boil. Once boiling, put the top on and let simmer until water absorbs

~ In a pan, add garlic and 2 tablespoons of EVOO for 2 minutes

~ Add escarole and beans and let simmer for about 5 minutes or until the escarole is wilted

~ Add quinoa and lower heat for just 1 minute

~ Toss in the ume plum vinegar and the rest of the EVOO

~ Salt and pepper to taste (if possible, pink himalayan sea salt)