This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.

　　

Ingredients

4 to 6 servings

　　4 cups cooked grain of your choice (quinoa, bulgur, rice, couscous, or other)

　　2 to 2 1/2 cups cooked or canned beans of your choice (pinto, black, or pink beans, black-eyed peas, chickpeas, or other; 3/4 to 1 cup raw or one 16- to 20-ounce can, drained and rinsed)

　　1 cup prepared salsa, or to taste

　　2 scallions, minced

　　Salt and freshly ground pepper to taste

　　1/4 cup chopped fresh parsley or cilantro, optional

　　

Step 1

Combine all of the ingredients except the optional parsley in a large saucepan and heat slowly until heated through.

　　

Step 2

Stir in the optional parsley, and serve.

　　

Menu

Step 3

Salsa Grain-and-Bean Pilaf (this page)

　　

Step 4

Baked or microwaved sweet potatoes

　　

Step 5

Creamy Coleslaw (page 35)

　　

Step 6

or

　　

Step 7

Simple tossed salad

　　

nutrition information

Step 8

Calories: 307

　　

Step 9

Total Fat: 0g

　　

Step 10

Protein: 10g

　　

Step 11

Carbohydrate: 64g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 468mg

　　The Vegetarian 5-Ingredient Gourmet