ANDEAN QUINOA PASTA RECIPES

Steps:

• Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.
• Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.
• Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.

Steps:

• In a medium bowl, rinse the quinoa under cold running water for 2 minutes; drain. Transfer the quinoa to a medium saucepan, add the water and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Spread the quinoa on a baking sheet and let cool completely.
• In a medium bowl, mix together the oil and lime juice. Add the bell peppers, cucumber, mint, jalapeño, scallion and quinoa and toss. Season the salad with salt and pepper and serve at room temperature or chilled.