QUINOA SUMMER GREEN BEAN + RADICCHIO BOWL | recipe
As Ryan and I prepare to spend the better part of August in Brittany, France with his family, incredible memories of enjoying nourishing foods during our last time in Corsica have been breezing passed my heart and giving me butterflies. It’s interesting how we don’t let ourselves relive travels fully until we’re heading on a like adventure. Then we can wholeheartedly jump and relish in the beauty of that one culture.
On departing from my family’s ranch yesterday, my Grandfather passed down some of my Grandmother’s cast iron pans and her textiles from all her years of traveling around the world. So I couldn’t wait to craft a dish in honor of my late grandmother, and cook up a nourishing bowl in her old 60’s white cast iron. With some wonderful heirloom beans left over from last week’s Ojai Farmers’ Market, I decided to incorporate some salt from the marquis of Corisca so I could blend my past travels with my Grandmother’s past travels and create this summery perfect bowl.
QUINOA SUMMER GREEN BEAN + RADICCHIO BOWL
1 c organic quinoa | rinsed, soaked, then rinsed again
1 handful of green beans
2 Tbls ghee
Herbs from the garden | I chose rosemary and marjoram
½ tsb salt
1.5 c water
A few leaves of radicchio rinsed and chopped
PROCESS | add 1 tbls of ghee to your pan along with herbs and shallots. Saute until the shallots turn translucent. Add your water and bring to a boil. Add sprouted quinoa and your salt and let simmer on low for 10 minutes. Add your chopped green beans and cover until both the quinoa and beans have reached a texture to your liking. In a separate pan, add your second tbls of ghee and sauté radicchio on low, lightly cooking them until they softened a tiny bit. Then remove heat and add lid. Let them rest until quinoa is finished.
TOPPINGS | add anything you like to round out your bowl. For mine, I added two tbls of cultured veggies, ½ avocado and some raw chopped garlic to the top for extra nourishment!