Eclectic Mom

I really like quinoa, and am always on the look out for healthy sides that do double duty if there is a vegetarian present, or if someone does not like the main dish. Aduki beans are delcious and sweet so a nice comliment to the nuty flavor of the quinoa. This dish is very simple but I like the sweet salty combination of coconut and my new favorite supermarket find: Gomasio. Gomasio is a combination of toasted unhulled sesame seeds and sea salt that is delicious sprinkled on salads. You can certainly make your own by toasting some unhulled sesame seeds and combining them with some good sea salt. The Gomasio I bought is made by Eden, an organic brand that I have often bought, but became even more interested in after reading an article recently that highlighted the differences in organic companies. FYI, the Aduki beans were also Eden.

QUINOA WITH ADUKI BEANS AND COCONUT

1 1/2 cups quinoa

1 cup shredded coconut (not sweetened)

1/4 cup gomasio (sesame seeds with sea salt)

1 can adzuki beans, drained and rinsed

1/4 cup freshly chopped cilantro

Coarse sea salt to taste

Place coconut in a baking pan and toast in a 350° oven for 3-4 minutes, until golden brown and fragrant. Set aside to cool. Cook the quinoa according to package directions. When done drain into a colander and rinse under cold water to cool. Transfer to a bowl. Add toasted coconut, gomaseo, aduki beans, and cilantro and stir. Add sea salt to taste.