Herbed Quinoa and Beans

Herbed Quinoa and Beans

Quinoa and beans are sources of iron, an essential mineral whose main function is to make hemoglobin, a protein found in red blood cells that carries oxygen throughout the body. Boost the absorption of plant-based iron in quinoa and beans by pairing these ingredients with sources of vitamin C such as bell peppers and lemon juice.

Serves 4

Rinse ¾ cup uncooked quinoa under water in a fine mesh sieve. Combine quinoa and 1-½ cups water (or low-sodium vegetable stock) in a pot over high heat. Bring to a boil and then reduce to medium-low heat. Simmer about 20 minutes until water is absorbed. Drain and rinse 2 cans white beans. In a large bowl, add beans, 1 thinly sliced yellow bell pepper and ½ cup chopped fresh herbs (parsley, basil, dill, cilantro, etc.). Fluff warm quinoa with a fork and add it to the bowl. Dress with the juice of 1 lemon and 2 Tb olive oil. Season with salt and pepper to taste. Top with ¼ cup pepitas (pumpkin seeds).