Quinoa with Navy Beans and Almonds.

I'm a big fan of Dr. Neal Barnard. His book Reversing Diabetes totally gave me the last little push I need to get my family converted over to a plant-based diet. I've gone through a lot of his recipes from that book... and was totally stoked to see he had a new cookbook, the get healthy, go vegan cookbook, coming out. I got on the waiting list at the library (all of 1 person was ahead of me) and waited.

This is my first try from it, and it was yummy, simple and fresh. I made it that night because I had all the ingredients on hand. I can't wait to try more...

1 cup quinoa, rinsed in a fine sieve

1/4 cup vegetable broth

1 cup cremini mushrooms, sliced

1/2 cup onion, chopped

1/2 cup red bell pepper, chopped

2 tablespoons lemon juice

1 (15-ounce) can white navy beans, drained and rinsed

kosher or sea salt to taste

freshly ground black pepper to taste

1 tablespoon slivered almonds, toasted

2 tablespoons fresh parsley, finely chopped

Bring 2 cups of water to a boil in a small saucepan. Add the rinsed quinoa, bring to a boil again, lower the heat, cover, and simmer for 15 minutes.

Meanwhile, heat the vegetable broth in a medium skillet over medium heat. Add the mushrooms and saute for 2 minutes. Add the onion and bell pepper and saute for 5 minutes until the mushrooms are browned. Add the lemon juice, beans, and cooked quinoa. Season with salt and black pepper and mix well. Garnish with the almonds and parsley, serve.

{{This is for you Lady... Makes 4 servings, 1/4 of the recipe has 50.9 grams of carbs. {It was in the book, I didn't calculate that one out.)}}

the get healthy, go vegan cookbook - page 109