Let me start by saying that I LOVE the combination of beans and rice! B&R makes for a filling square meal, packed with protein and fiber. B&R also serves as a versatile base for a number of dishes, from curry to the burrito bowl. Today, I’m using quinoa in place of rice and adding yellow squash for a fresh take on a classic duo.

In Monday’s post, I touted the salad, which I hold responsible for helping me to lose baby weight and keeping me fit in general. While lately I have been consuming salads composed primarily of raw produce, I really enjoy salads with cooked elements, too. My multi-grain salad is among my faves and the formula behind my twist on B&R.

This southwestern cooked-but-cold salad also features raw yellow squash. Yellow squash—sometimes referred to as summer squash—contains high levels of vitamin C, beta carotene, and lutein. It is also an excellent vegan source of iron and folate, which are commonly found in large quantities in animal products. In addition, I find that the texture is more appealing when left raw, leaving more of the nutrients intact.

Enjoy!

FORMULA BASE: MULTI-GRAIN SALAD

Serves 4-6

• 4 cups water or vegetable stock –> I’m using water as I don’t currently have any stock on hand.
• 2 cups dry grains –> I’m using white quinoa.
• 2 cups chopped fruit and/or veggies -> I’m using 1 ½ cups yellow squash, ¼ cup corn, and ¼ cup diced sweet peppers.
• Dressing of choice or a combination of herbs/spices and salt and pepper to taste –> I’m using the juice of one lime, a splash of olive oil, a splash of agave syrup, and the seasoning combo I use in my chili, in a lesser amount. I sprinkle the spices from one side of the bowl to the other; that’s how I often “measure.” 🙂
• TODAY’S EXTRA: 1 ½ cups black beans.

Rinse your grains before cooking in order to remove any possible dirt or dust.

If you’re using a variety of grains: Because different grains have different cooking times, you may approach this in two ways: cook them all in the same pot, in stages, or cook them separately and combine them later. If you’re not sure about the grains you are using, research their cook times and even better, experiment in your kitchen.

If you’re using one grain, as I am today, find out how long it takes to cook and get it into your stove top pot or rice cooker. I use a rice cooker because I find that it reduces sticking to the bottom of the pan with just a few occasional stirs, but you can certainly cook your grains in a pot on the stove top, stirring more regularly.

While your grains are cooking, chop your fruits/veggies, drain your beans (in today’s rendition), and prepare your dressing and/or seasonings.

I usually leave the lid to my rice cooker off for the last few minutes to speed the cooking liquid absorption process. When there is no liquid left, your grains should be done. Place the cooked grains in a bowl and chill in your fridge, uncovered and with occasional stirring to allow heat to escape more easily, until at least room temperature (about 30 minutes). If the grains are hot, they will par-cook your produce, which we want to keep raw. When cool, combine the grains with your other ingredients. Consume cold and store in the fridge for 3-5 days, depending on the shelf life of the produce used.