Quinoa and Kidney Bean Soup
One of the things I struggled with a lot last week while I was trying to cut gluten out of my diet was coming up with quick dinners. Usually pasta or sandwiches are an easy go-to when I am having a super busy evening. One thing that I made sure I had on hand was quinoa, since that cooks up quickly and goes with just about anything.
I made an Asian-inspired quinoa one night last week and had a couple of cups of leftover red quinoa that I knew I could make something with. Following my method for intuitive cooking – essentially looking at what I have in the fridge and going with what I feel will taste good together – I came up with this soup.
You could really use any quinoa you have or you could substitute just about any other kind of grain as well. While this could easily be done in the intuitive cooking style, using what you have around the house, I have provided a recipe because I know that most people like to have a place to start from.
Do you do intuitive cooking or do you prefer to work from recipes?