Step by Step: Quinoa and Beans ala Phil

Someone asked me to share my recipe for preparing quinoa. So here it is. this will garner a lot so have some tupperware on hand to create serving sizes for yourself. Ready?

1) put 2 cups Quinoa red or black into a saucepan

2) add 3 cups water flame on high

3) add 2 Caps of Braggs Liquid Aminos

4) add 1 tablespoon of Tabasco sauce.

5) add can of beans with water.

6) add adobo and black pepper to taste

7) when water boils reduce flame to a simmer then put lid on pan

8) stir occasionally

9) add an half an ounce of Bob's Milled Flaxseed

10) after 5 to 7 minutes of this shenaniganery let it sit for a hot minute and the flaxseed should sap up the last of the water

11) Dole out some to eat then put the rest in tupperware to eat later.

12) Enjoy this perfect protein plain or add to salad for extra punch!

My Standard Lunch/Dinner 2011

For those that want to know what I eat. Here it is. This is my standard meal I eat it for lunch every day at school, packing it with me or taking it with me on trips to Coney Island or wherever I'm going where good food choices are not available. sometimes I have it for dinner too. Everybody is always "don't you get bored?" There is a lot of variety to be considered. different lettuces, types of beans, quinoas, tomatoes, sprouts etc. I pick and choose my battles very carefully and getting sexy with my food is not an option.

1) Sprouts. Don't pay more than $1.99. I pay $1.50 at Gracefully. ive seen em for $2.99



2) Add Arugula



3) Add Baby Spinach



4) Add Washed Lettuce Red or Green (or both!)



5) Add Cucumber



6) Add chopped habañero pepper. Warning use rubber gloves when chopping peppers. I made sure hands were thoroughly washed but started noticing burning sensation under my fingernails. things got worse when I mistakenly touched my eye. At least I nipped it in the bud before I went to the bathroom! Yowch! My Uncle Tony was the first to warn me about this.






7) Add Chopped Peppers and Carrots: I like to combine, red, orange, yellow, green and Italian light green.



8) Add tomatoes and capers: I like Heirloom, kumatoes or campari tomatoes. I like bigger capers as opposed to tiny dinky ones.



9) Add Crunchy Sprouts they seem to be sprouted beans with little tails.



10) Add Egg Whites: I prefer Brown eggs with omega 3s added. Then add olive oil, black pepper, adobo and sea salt.



11) I bake yams in the oven then refrigerate them to take them to school etc.






12) Add Quinoa and beans. If I have black quinoa, I use white beans. If I use red quinoa, I use white or black beans. If I use white quinoa I use red, pink or black beans, I slice the yams add Sauteed spinach with red peppers, onions, garlic and mushrooms.



13) Steamed Vegetables: I like trying different ones. I picked red cabbage because it turns bright magenta when you microwave the leftovers. I try to get every color in my food except blue. Rachel Trachtenburg recommended I add blueberries. Like with smoothies even If I add one blueberry it will all taste like blueberrys. yuck! She also told me I might want to add pink grapefruit to my salad. I don't know if I'm ready for that. I think If I want blue or pink in my dinner I will start eating those organic edible flowers.







14) Add 2 slices of Arnolds wheat bread. Now I can eat. Bon Appétit!

A Letter From Chef Dave

This just in from Chef Dave via Facebook:

I’m with a friend on Wednesday, and he introduces me to Quinoa. I come to find out it’s the Incan “Mother Grain”. Phil teaches me how to cook it, and now I’m a big fan. Thursday I audition to cater a wedding for labor for 70 people in Brooklyn, and I had given my client a list of ingredients I needed in which to prepare a chickpea salad. I get there, and she had forgotten the chickpeas. I open her cabinets and find a collections of unmarked grain in jars, the client hands me a jar and asks, “Is this Quinoa?” I pop open the jar, put my nose in it, and say, “This is Quinoa”. Not a commercial Quinoa product, yet I prepare it the way Phil had taught me the day before…and I take a scoop of this diced cucumber and tomato salad I had prepared earlier, dump some in the perfectly cooked Quinoa I had cooled down and made a Quinoa salad with cucumber and tomato . The client loves it, she wants it for the wedding and hires me on the spot. Friday I share the story with these affluent members in the upper east side, and they absolutely flipped over the recipe. 5 days later, the New York Times publishes a recipe for a Quinoa Salad with cucumber and tomato. “My” salad. Thank you, Phil.

Way to go, Chef Dave! Glad to be service! :)