FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

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Categories: Side Dishes    

Quinoa is a great change of pace from plain boiled potatoes. The broccoli and black beans add a nice twist, and the lime adds a tart tang to this delicious side dish.

Quinoa with broccoli and black beans
Image by: Thora Toft

Soak time: 12 to 24 hours Prep time: 30 minutes Cook time: 1:20 hours Makes: 8 servings Difficulty: Medium

Gluten free Dairy free Egg free Soy free

Adding some variety to the foods you eat can maximize the nutrition your body gets, since each food item has different nutrients. It also reduces the chance of becoming or staying intolerant to some foods. You can become intolerant to foods simply because you eat the same thing day after day.

The black beans and quinoa need to be soaked, to make them more digestible, and to properly release the nutrients. For those needing to eat gluten free for medical conditions, it's important to make your food as digestible as possible, and to reduce any excess stress on the digestive system. Unsoaked beans, grains, seeds and legumes can cause excess gas and bloating.

Use all organic ingredients, and ensure the quinoa and dried beans are labeled gluten free.

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Ingredients:
1 cup Quinoa, uncooked
1/3 cup Black beans, dry
9 tablespoons Raw apple cider vinegar with the mother, or fresh lemon or lime juice
1/2 teaspoon Sea salt
2 cups Homemade Chicken Stock
1 cup Broccoli florets
1/2 cup Tomato, chopped
1/4 cup Green onions, chopped
1 tablespoon Fresh lime juice
1 clove Garlic, finely chopped
Substitutions and Notes:
  • Soup stock: If you purchase packaged soup stock, ensure it's labeled gluten free.
Directions:
Soaking Quinoa and Beans:
  1. Rinse the quinoa and beans under running water for 2 minutes, separately. Pick out anything that's not supposed to be there.
  2. Place in glass or other non reactive bowls, and cover with water to at least 2 inches above the beans, and 1 inch above the quinoa. Add 1 tablespoon of vinegar to the beans, and 2 tablespoons vinegar to the quinoa.
  3. The beans and quinoa need to soak for 12 to 24 hours, the longer the better. They need to be drained and rinsed well at least 2 times during this time. Refill with water, and add more vinegar, the same amount as the first time.
  4. When finished soaking, drain and rinse well.
Cooking:
  1. To cook the beans, add enough water to cover by at least 2 inches. Add 1/4 teaspoon salt. Bring to a boil, and reduce the heat to a simmer. Simmer for 1 hour. Stir occasionally so the bean cook uniformly. Add boiling water if needed.
  2. To cook the quinoa, heat the Homemade Chicken Stock to boiling. Add the quinoa. Reduce the heat to low. Cover and simmer for about 15 to 20 minutes, or until the liquid is almost all absorbed. Keep covered and let sit for 5 minutes. Fluff with a fork.
  3. Lightly steam the broccoli florets, for no more than 5 minutes, or less. Don't overcook them, as they should remain crisp for this dish.
  4. Drain and rinse the cooked beans. Measure and add to the quinoa. Add the tomato, green onions, broccoli and lime juice.
  5. Cook uncovered for about 3 minutes, stirring occasionally, until heated through. Taste, and add 1/4 teaspoon salt if needed, and stir to mix.

Enjoy!

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