Ingredients:
- 1 cup Camellia Green Baby Lima Beans, cooked
- 2 cups quinoa, cooked
- 1 tbsp coconut oil
- 1 medium onion, chopped lengthwise
- 1 medium bell pepper, diced
- 1/2 tsp black pepper powder
- 1 tsp turmeric powder
- salt to taste
- 1 tbsp cilantro /coriander leaves, chopped
Directions:
Heat oil in a kadai/ sauté pan. Add chopped onions and 1/2 tsp salt. Sauté until the onions turn transparent. Add the chopped bell peppers and sauté for 2 minutes.
Now add the turmeric powder and the drained lima beans and sauté for 2-4 minutes. Add quinoa. Mix well and sauté for 1-2 minutes or until it all comes together.
Garnish with freshly chopped cilantro leaves.
Serve hot or at room temperature.
Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.