Quinoa & Red Beans

    Quinoa-and-Red-Beans_130470380

    Ingredients

    • 1 1/4 cups quinoa
    • 2 1/2 cups water
    • 1 piece kombu (a sea vegetable; available at health food and Asian grocery stores)
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup chopped green bell pepper
    • 2 cloves garlic, minced
    • 2 (15-ounce) cans vegetarian kidney beans, drained
    • 8 ounces hickory or smoked tofu
    • 1 (8-ounce) can organic tomato sauce
    • 2 teaspoons vegan Worcestershire sauce (available at health food stores and online)
    • 1/2 teaspoon Louisiana-style hot sauce (Crystal brand)
    • 2 tablespoons finely chopped parsley
    • salt and pepper, to taste

    Directions

    In a fine mesh strainer, rinse quinoa well with cold water. Place in a medium saucepan with water and kombu, and bring to a boil. Cover and reduce to simmer for 15 minutes or until liquid is absorbed. Remove kombu and fluff quinoa with a fork. Set aside.

    Heat oil in a large skillet or Dutch oven over medium-high heat. Add onions, celery and bell pepper. Sauté until onions are translucent. Add garlic and sauté for 1 minute more. Add remaining ingredients and bring to a simmer. Gently stir in quinoa. Cook long enough to heat through. Remove from heat and stir in parsley. Taste and adjust seasoning with salt and pepper.

    Serve hot.

    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website www.realfood.com and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.