This is a non-traditional dish with traditional Lebanese roots. Or maybe I’m making this up to make you fall for this delicious dish. It’s delicious and filling for sure. The only traditional thing I felt in this is the texture of the ingredients in the tomato sauce. Reminded me of burghul pilaf in tomato sauce, or burghul aa banadoura.
Cook this during those days when you don’t know what to prepare but you feel super hungry, yet not willing to make more effort. Your palate can’t accept a can of tuna with just a squeeze of lemon on its own, this recipe is your refuge.
These ingredients should be in your pantry for such quick meals.
This recipe is vegan. I don’t know what the hell Olly was doing roaming around the plate. It is also gluten and carb free. But you can always scoop it out with soft or toasted pita bread.
Quick Beans and Quinoa in Tomato Sauce (Quinoa bi Banadoura)
- 1 medium onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp pepper flakes
- 1/2 tsp salt
- 1 can chopped tomatoes
- 1 can red beans (washed)
- 1/2 cup quinoa
- fresh white mushrooms
- parsley and more olive oil for garnishing
- Chop the onion, garlic, salt and pepper flakes and cook in oil until soft
- Add the quinoa and look for 30 seconds, stir in the beans and mushrooms
- Pour the tomatoes and a bit of water if needed, to cover the ingredients in the pot
- Bring to a boil, cover and simmer until quinoa is done around 20 minutes. Add more water if needed
- Pour and garnish with olive oil and chopped parsley
- Serve with fresh or toasted bread