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February 9, 2009

Shhh-ca-role and Beans with Quinoa

Shhh-ca-role and Beans with Quinoa

Okay.  The ingredient is escarole ~~ but, please don’t pronounce it  any other way than shhh-ca-ROLE!!  And be sure to roll that “R”!!

This recipe came about because my daughter kept nagging me for it!  Then she took me shopping at the Whole Foods near her house ~~ more about that later.  I found quinoa ~~ something that is not carried in my supermarket.  Since I’ve been hearing and reading so much about it and how healthy it is and how ancient it is;  well,  I just HAD to try it!   Want to know how good it is?  My husband had 4 bowls!!!


2 heads escarole, thoroughly rinsed and cut or torn into bite-size pieces

1 quart chicken stock

6 cloves garlic, thinly sliced

1 can  (15.5 oz.) cannelini beans ~~ or any small bean of your choice/liking

1 or 2 teaspoons hot red pepper flakes

2/3 cup quinoa

olive oil for sauteeing

salt and pepper to taste


In a large soup pot, saute the garlic in hot olive oil.  Add cleaned escarole and stir to mix.  Season with salt and pepper.  Add stock and red pepper flakes and bring to a boil.  Lower heat,  add beans and simmer until escarole is withered down and softened.  Bring liquid up to a boil again and add the quinoa.  Cover with a tight-fitting lid and turn off heat.  Let sit for about 20 minutes, until quinoa is cooked.  Serve with crusty Italian bread.

Hubby-lovin’ good!

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