YIELD: Preparation time:
INGREDIENTS AMOUNT
| Quinoa Penne | ½ Box |
| Black Beans | 1 Can* |
| Kidney Beans | 1 Can* |
| Chickpeas | 1 Can* |
| Carrot | 1 Large, Finely Chopped |
| Red Pepper | 1, Finely Chopped |
| Celery | 2 stalks, Finely Chopped |
| Cucumber | 1 medium, Finely Chopped |
| Sunflower Oil | ½ cup |
| Olive Oil | ½ cup |
| Garlic | 1 crushed clove** |
| Rosemary | 1 sprig |
| Nutmeg | ¼ teaspoon |
| Cinnamon | ½ teaspoon |
| Agave | ½ teaspoon |
| Rice Vinegar | ½ cup |
*Can also use fresh beans, soaked overnight and cooked.
**Can use more cloves for garlic lovers!
METHOD:
- 1. Cook ½ box of Quinoa according to directions.
- 2. Run Quinoa under cool water when fully cooked, drain well.
- 3. Combine with: Black beans, Kidney beans, Chickpeas, Carrot, Red Pepper, Celery, and Cucumber. Set aside.
- 4. Mix Sunflower oil and Olive oil with the garlic, rosemary, cinnamon, nutmeg, agave, and rice vinegar.
- 5. Sprinkle the oil mixture over the pasta and veggies and mix to combline.
Optional: add ¼-½ teaspoon of cayenne
[1] Developed following Memory Preservation Nutrition® program and Gluten Free principles by Joanne Koenig Coste, MEd and adapted by Dr. Nancy Emerson Lombardo (additional spices).
© 2010 Nancy Emerson Lombardo Ph.D. and colleagues, HealthCare Insights, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D. nemerson@healthcareinsights.net 978-621-1926
