quinoa | Camellia Brand

Tuscan Quinoa and White Beans with Chicken Sausage

Julie Koppman — Fri, 20 Jan 2023 21:08:17 +0000

Ingredients:

2/3 cup Camellia Brand Cannellini Beans, rinsed and sorted
1 tablespoon olive oil or avocado oil
1 medium yellow onion, finely diced
1 tablespoon minced garlic
1 ½ teaspoons onion powder
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon red pepper flakes
1 – 1 ½ cups quinoa, uncooked
2 ½ cups low-sodium chicken or vegetable broth
1 (14.5-ounce) can petite diced tomatoes, drained
1 (12-ounce) package fully cooked Italian chicken sausage, sliced
2 cups fresh baby spinach or kale, chopped
Optional garnishes: shaved parmesan and chopped basil

Directions:

Soak beans in 4 cups of cold water for 6 hours or overnight.
Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water.
Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 ½ hours or until soft. Stir occasionally, and add water as necessary.
Drain and set aside.
To a large saucepan, add oil. Sauté onions over medium-high heat until soft (3-5 minutes). Add minced garlic, and sauté for an additional 30 seconds.
Add seasonings, quinoa, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
Stir in cooked beans, drained tomatoes, sausage, and spinach or kale. Heat 3 to 4 minutes, or until mixture is hot.
Fluff with a fork and serve.

The post Tuscan Quinoa and White Beans with Chicken Sausage first appeared on Camellia Brand.

Black Bean Quinoa Salad

Aimee Bussells — Wed, 07 Jun 2017 15:16:18 +0000

Ingredients:

2 tablespoons olive oil
1 teaspoon lime zest
Juice from 1 lime
1/2 teaspoon chili powder
1 clove garlic, minced
1 1/2 cups cooked Camellia Brand Black Beans
1 cup frozen corn, thawed
1 red bell pepper, diced
1 cup chopped green onions
3 cups cooked quinoa

Directions:

To make the dressing, combine olive oil, lime zest, lime juice, chili powder, and garlic in a mason jar. Screw top on jar and shake well till mixed.
In a large bowl, combine cooked black beans, corn, bell pepper, green onions, and cooked quinoa.
Pour dressing over mixture and toss well to coat. Salt and pepper generously to taste. Toss again, and serve at room temperature or chilled.

The post Black Bean Quinoa Salad first appeared on Camellia Brand.

Quinoa Lima Beans Pilaf

user-submission — Wed, 15 Feb 2017 22:07:18 +0000

Ingredients:

1 cup Camellia Green Baby Lima Beans, cooked
2 cups quinoa, cooked
1 tbsp coconut oil
1 medium onion, chopped lengthwise
1 medium bell pepper, diced
1/2 tsp black pepper powder
1 tsp turmeric powder
salt to taste
1 tbsp cilantro /coriander leaves, chopped

Directions:

Heat oil in a kadai/ sauté pan. Add chopped onions and 1/2 tsp salt. Sauté until the onions turn transparent. Add the chopped bell peppers and sauté for 2 minutes.

Now add the turmeric powder and the drained lima beans and sauté for 2-4 minutes. Add quinoa. Mix well and sauté for 1-2 minutes or until it all comes together.

Garnish with freshly chopped cilantro leaves.

Serve hot or at room temperature.

Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Quinoa Lima Beans Pilaf first appeared on Camellia Brand.