YIELD:  10 – 12 Servings

INGREDIENTS                                                                                             AMOUNT

Quinoa* penne (may substitute uncooked quinoa grain) ½ box
Black beans (rinsed three times) 1 can**
Kidney beans (rinsed three times) 1 can**
Chickpeas (rinsed three times) 1 can**
Carrot (finely chopped) 1 large
Red pepper (finely chopped) 1
Celery (finely chopped) 2 stalks
Cucumber (finely chopped) 1 medium
Sunflower oil ½ cup
Olive oil ½ cup
Garlic (crushed) 1 clove***
Rosemary 1 sprig
Nutmeg ¼ tsp
Cinnamon ½ tsp
Agave (or substitute ½ packet Truvia or honey) ½ tsp
Rice vinegar ½ cup
Cayenne (optional) ¼ – ½ tsp

*Tip:  If do not need gluten free, may substitute whole-wheat penne.  However, quinoa is much more nutritious than wheat, and is a complete protein.

**Best to reduce salt content to nil by using fresh beans, soaked overnight and cooked  1, 2 or more hours until tender, ideally with ginger and Kombu seaweed to enhance digestibility.

***Can use more cloves for garlic lovers!


  1. 1.    Cook ½-box of Quinoa penne according to directions.
  2. 2.    Run Quinoa penne under cool water, when fully cooked, drain well.
  3. 3.    Combine with: black beans, kidney beans, chickpeas, carrot, red pepper, celery, and cucumber.  Set aside.
  4. 4.    Mix sunflower oil and olive oil with the garlic, rosemary, cinnamon, nutmeg, agave, (or Truvia® or honey) and rice vinegar.
  5. 5.    Sprinkle the oil mixture over the pasta and veggies and mix to combine.
  6. 6.    Serve immediately, or hold in refrigerator.

[1] Developed following Memory Preservation Nutrition® program and Gluten Free principles by Joanne Koenig Coste, MEd and adapted by Dr. Nancy Emerson Lombardo, Ph.D.

© 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


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