November 29, 2012

Tuscan Vegetable Soup

Hi my fab followers!  It's been so long!  How was your plant-based rock star Thanksgiving??

My Thanksgiving was different this year.....I spent it away from my immediate family, and with my extended family.  While it was different, it was great!  I went for a long hike with my fab cousin to start the day.  When we reached the top of the mountain, we did about a half hour of yoga at the top.  It was a beautiful, peaceful, amazing Zen moment.  The perfect place for my mind to be before stuffing my face with food........

My family members are huge meat eaters, so they were a bit weary of my vegan side dishes.  However, I am happy to report that my dishes were a hit!  Woohoo!  Oftentimes, when non plant-based rock stars know something is "vegan," it's immediately disgusting and full of tofu.  This always makes me laugh.  My response is typically, "Nope, no tofu.  Just food.  Real food."

So my aunt made some awesome stuffing, which was inherently vegan - she just replaced the chicken broth with vegetable broth for me.  Love her.  She also had corn, asparagus, and salad.  Vegan?  Check, check, and check. 

For my part, I made the following:
And of course, wine.  Natch.

So all in all, it was a great Thanksgiving!  Full of family, love, food, and Black Friday shopping.  Hope yours was just as great!

It's been super cold and snowy lately, which makes me immediately crave soup (everything that happens in the universe, I relate back to food...if you haven't noticed).

This recipe is great because I usually have all of the ingredients on hand already, and it's super easy.

Plus, it's so, so freaking good. 

Serve it with a big hunk of toasty bread, put on a comfy sweatshirt, surround yourself with family and a fire, and thank me.

Love & Kale,

Tuscan Vegetable Soup
Serves: 6

Print here.

  • 1 - 15oz can cannellini beans, drained and rinsed
  • 1 medium onion, diced
  • 2-3 carrots, diced
  • 2-3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 large zucchini, diced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 32oz vegetable broth (at least - might need more, or just add water)
  • 1 - 14.5oz can no-salt added diced tomatoes
  • 1 cup dried small pasta (I used ditalini)
  • 2 cups chopped baby spinach
  1. In a small bowl, mash half the beans with a fork and set aside.
  2. Heat some water in a large soup pot over medium-high heat.  Add the onion, carrots, celery, garlic, zucchini, thyme, sage, salt & pepper.  Cook, stirring occasionally until veggies are tender, about 5-10 minutes (depending on size of veggies).  You might have to add more water as they cook, to prevent sticking.
  3. Add the broth, tomatoes with the juice, and beans (mashed and whole).  Add the spinach and pasta, and cook about 10 more minutes, until pasta is tender and spinach is wilted.
  4. Serve with bread and ENJOY!
Soup cooking.....

October 22, 2012

Pumpkin Chocolate Chip Ice Cream

Happy Meatless Monday everyone!

I'm assuming you've all heard about the Meatless Monday movement?

Of course when you're a plant-based rock star, every day is meatless Monday!  But if you're still moving towards a healthier diet, and aren't quite there yet (progress, not perfection), then consider going completely meatless at least on Mondays.  Check out their website to read some of the many, many reasons we should go meatless.

Anyway, Mondays, in general, kind of suck.  So I have a fun recipe today as part of the pumpkin recipes I'll be sharing this month (like Pumpkin Mac & Cheese and Loaded Baked Potato).

A recipe to get you through the Monday blues.

It's meatless.

It's pumpkin-y.

It's awesome.

Pumpkin Chocolate Chip Ice Cream
In my pre-vegan days, I used to LOVE pumpkin ice cream (well pumpkin anything for that matter).  But seriously, pumpkin ice cream is insanely good.  And I will admit, I kind of miss it this time of year. Although I know since my taste buds have changed over time, I wouldn't even be able to enjoy it anymore - all I would taste is the fat and the sugar.  Not to mention I would know how bad it was for me.  So yeah, it's pretty much freaking ruined for me.

Until now.

I actually made vegan pumpkin ice cream last year in my ice cream machine.  Although it was vegan, it still had a ton of sugar and fat in it.  And it required me to plan ahead by freezing the ice cream thing-y and making the mixture, and then waiting an hour for it to be done.  UGH.

I needed something that I could consume almost immediately.  And this recipe is perfect for that.

Very little planning, very little ingredients, and very little time.  I literally got the craving for pumpkin ice cream and threw this together in 2 minutes.  Not only was my craving satisfied almost instantaneously, I didn't have to feel guilty about it.  Very little calories, very little fat, a ton of flavor, and just a couple of ingredients.  Literally a banana, pumpkin, plant-based milk and spices.

Oh and a handful of chocolate chips.  Natch.

Super, super healthy and super, super yummy.  Now if you eat lots of sugar (you shouldn't, read here why), you might not find this sweet enough.  I found it plenty sweet because my bananas were very ripe when I froze them.  You could always add a bit of honey, agave nectar, or stevia to sweeten it up a little.

Either way, it's a creamy, pumpkin-y (and healthy!) fall treat.

Love & Kale,

Pumpkin Chocolate Chip Ice Cream
Serves: 1

Print here.


  • 1 large or 2 small frozen bananas
  • 1/3 cup canned pumpkin
  • 1/4 cup coconut milk (or other plant-based milk - may need more or less, depending on the size of your bananas)
  • 1-2 tsp pumpkin pie spice
  • Handful of chocolate chips
  1. Um....put everything but the chocolate chips into a high speed blender and blend until combined. Remove, top with chocolate chips and ENJOY :)

Yummy, healthy pumpkin chocolate chip ice cream!

October 11, 2012

Loaded Baked Potato w Pumpkin Cheese Sauce

So the other day I made that FAB Pumpkin Mac & Cheese.



One of the best parts of the recipe, is that I had leftovers of the amazing pumpkin cheese sauce!  Which, of course, meant that the next night's meal would involve less thinking and brain activity.

Love that.

I've posted a few "cook once, eat twice" recipes in the past.  Remember the Roasted Sweet Potatoes with Walnut Pesto?  Used the leftover pesto for Walnut Pesto Pasta the next night?

Or the Mexican Stuffed Peppers?  Used the leftover filling for Mexican Pizza (one of my faves!)?

I just love planning and multi-tasking.  Not only because it's efficient, but also because I can be lazy.

This meal is a lazy plant-based rockstar's dream.  The most difficult part was pricking the freaking potato and turning on the oven.  Not to mention, it was delicious, extremely nutritious, low fat, and quite filling.  It's also versatile - add any veggie you want, or you could even add beans, vegan sour cream, or tempeh bacon.

Oh, and it's yummy.  Very, very yummy.

Love & Kale,

Loaded Baked Potato w Pumpkin Cheese Sauce
Serves: 1

Print here.


  • 1 large russet potato
  • 1-2 cups broccoli florets
  • 1/3 cup or so of leftover Pumpkin Cheese Sauce (recipe here)
  • Salt & pepper to taste
  • Optional garnish: scallions, vegan sour cream

  1. Bake your potato.  Steam your broccoli.  Heat your sauce. 
  2. Top your potato with salt & pepper, then the broccoli, then drizzle with sauce and garnish with scallions (or whatever you want!).  Easy peasy.  ENJOY!

October 8, 2012

Pumpkin Mac & Cheese

Although I took a momentary flashback to summer the other day with the Macaroni Salad, I am whole-heartedly into fall.

So for the next couple of weeks, during my favorite month of the year, I will share with you some awesome, whole-foods, plant-based pumpkin recipes.   Hooray!  First, let's chat about this wonderful fall classic - the pumpkin.

Low in fat and calories, but high in antioxidants, vitamins (including a ton of vitamin A), minerals, beta-carotene, fiber, carotenoids....this vegetable (well, technically a fruit) is not only delicious, it's incredibly nutritious!!  

Also, fun to carve.

So to kick off the next couple of weeks of recipes dedicated to the pumpkin, I wanted to do something different.  



I wanted to take a classic recipe and vegan-ize-it, whole-foods-it, and pumpkin-ize-it.  I love the idea of pasta dishes in the fall....super cozy and warm.  So say hello to Pumpkin Mac & Cheese!

Creamy and delicious, you would never know this "cheese" sauce was healthy.  Not only healthy, incredibly low-fat and packed full of nutrition!  

I've always been a big fan of add-ins to my mac & cheese for added texture.  I used kale here (obvi), but you could throw in broccoli, peas, spinach....or you could keep it super traditional (well, as traditional as you can get with vegan mac & cheese), and not add any veggies in, top with breadcrumbs and bake.  

Whatever you decide, know this:  this recipe is freaking awesome and hard to screw up.  It's omni-approved, picky kid approved, and delicious.  Although you get wonderful little hints of pumpkin in every cheesy bite, this sauce is certainly not sweet - it's savory.

And perfect.

And guess what?  I had leftovers of the sauce.  Any guesses as to what I made with the leftover sauce!?!?!?  

I'll post the Day 2 recipe this week, so stay tuned!

Love & Kale,

Pumpkin Mac & Cheese
Serves: 4
  • 1/2 lb whole grain pasta
  • 1/2 bunch kale, chopped (or add-in of your choice)
  • 1 1/4 cup unsweetened, unflavored almond milk
  • 1 cup canned pumpkin
  • 1/4 cup nutritional yeast
  • 1 tbsp dijon mustard
  • 2 tbsp arrowroot powder (or cornstarch)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper to taste 

  1. Make your pasta according to package ingredients.  Add kale last few minutes of cook time.  
  2. Meanwhile, make your pumpkin cheese sauce.  Combine almond milk, nutritional yeast, mustard, arrowroot, garlic and onion powder, salt and pepper, in a small saucepan over medium-low heat.  Whisk everything together until combined and gently cook about 5-7 minutes, until thickened. 
  3. Whisk in pumpkin until combined and cook another 2 minutes.
  4. When pasta and kale are cooked and drained, combine with sauce.  Serve and ENJOY!

Cook pasta and kale
Add all sauce ingredients except pumpkin.  Cook until thickened a little.
Add your pumpkin and whisk.
Whisk away until combined
Mmmm thick and cheesy!!
Combine pasta, kale and sauce
Eat it, love it, thank me.

October 5, 2012

Macaroni Salad - Flashback to Summer!

So in the midst of all the gushing I've been doing about fall (like this post and this post), I decided to make a summer BBQ classic, Macaroni Salad.


Well you see yesterday, here in Ohio, the temperature actually got up to around 80 degrees.  Bananas!  It was one of those weird fall days that gives you a momentary flashback to summer.  And as much as I adore fall weather, it was nice to bust out the flip flops and bask in the warmth of the sun.

Pair this with my adoration for Cathy Fisher's recipes (, and I decided to make her Macaroni Salad.

And let me tell you - this was, hands down, the best freaking macaroni salad I have ever had - non-vegan or otherwise.


The sauce was out of this world delicious.  I've got big plans to use it for potato salad soon.  Amazing - perfect combination of creaminess and heaviness with the blended cashews, savoriness with the dijon mustard and garlic, bit of a bite from the fresh lemon juice, and just a hint of sweetness with the blended dates.

So freaking good.

It made so much that I didn't know what in the world I was going to do with it all!  I figured I would share with friends, but no.  It was so good that I ended up eating it all within a few days.

Every last bite.

You can use all or some of the veggies that the recipe calls for - I happen to love a variety of crunchy veggies in my macaroni salad.  I think it gives great texture.  And the herbs gave the salad that summer fresh flavor.

So take a pause from the fall recipes for a moment and make this macaroni salad - possibly alongside a veggie burger like this one or this one.

And don't worry - I'll be back with a plethora of fall soups and pumpkin recipes for the remainder of the month.  I'll have some fall standards, but I'll also have lots of interesting pumpkin recipes that I think might surprise y'all.

So stay tuned and enjoy this brief summer flashback!

Love & Kale,


Macaroni Salad
Original recipe here
Serves 6-8

Print here.

  • 3 cups dry whole-grain macaroni pasta (brown rice or quinoa are good)
  • 3 ribs celery, small diced
  • 2 carrots, grated
  • 1 red onion, small diced
  • 1 red bell pepper, small diced
  • 1 cup parsley, chopped
  • ½ cup fresh basil, chopped
  • 1 avocado, diced
Dressing Ingredients:
  • ½ cup water
  • ½ cup raw cashews
  • 2 medjool dates, pitted
  • 2-3 cloves garlic, minced
  • 2 tbsp prepared mustard
  • 3-4 tbsp lemon juice
  • Salt & pepper to taste
  1. In a small bowl, place cashews and pitted dates in the ½ cup water; set aside. Cook the pasta according to the package instructions; drain, rinse in cold water.
  2. In a large bowl, toss the celery, carrot, red onion, bell pepper, parsley and basil.
  3. In a high-speed blender, blend all of the dressing ingredients: soak water, cashews, dates, garlic, mustard, lemon juice, salt and pepper until smooth.
  4. Add the pasta and dressing to the bowl of vegetables and mix everything.  Garnish with avocado, chopped parsley and/or basil.


Grate your carrots - or be smarter than me and just buy pre-grated carrots

Dice all your veggies and herbs and throw in a bowl

Soak your dates and cashews
Throw them in the blender with the remaining dressing ingredients
Blend on high until it looks creamy like this
Toss everything together in the bowl and mix well
I dare you not to eat the entire bowl.

October 2, 2012

Quinoa & Black Bean Loaf with Cauliflower "Mashed Potatoes"

Fall has officially arrived and I couldn't be more excited!  Autumn is absolutely, positively my favorite time of year.  

Fresh air, bright colors, cool evenings....not to mention pumpkins, cinnamon, and the anticipation of winter hibernation.  It's enough to make me want to curl up with a cup of tea by the fireplace.

This meal reminds me so much of all that fall brings to mind for me - comfort, warmth, coziness.  

My mom used to make meatloaf and mashed potatoes when I was little.  She still does, but now I just can't help being repulsed by the smell of meat cooking - so needless to say, it's kind of ruined for me.  

However, I knew I could replicate it someday, without all the artery clogging fat that comes with the meat and eggs in her original recipe.

The Lentil Walnut Loaf we made a few times was definitely up there in terms of a vegan loaf.  Great texture and flavor, however, remember how freaking difficult it was to make???

Well I came across this gem of a recipe on the Happy Herbivore site - which contains tons of amazing low-fat, whole-foods, plant-based recipes - you must check it out.  When I saw her Hippie Loaf recipe, I was so excited to try it.  Not only because the ingredients looked amazing, but unlike the Lentil Walnut Loaf, it looked incredibly easy to make!

So how did it turn out?  Well let's just say I will be making this over and over again this fall and winter - possibly even next summer.  

It was so freaking good.  

Plus, just like my mom's meatloaf, this loaf is packed full of protein with the quinoa and black beans.  But unlike my mom's meatloaf, it's not full of saturated fat and cancer/heart disease promoting animal products.  It has a ton of fiber and only 240 calories for 1/4 of the loaf!  Amazing!

The obvious accompaniment to any loaf is mashed potatoes - am I right?  Well I had some cauliflower that needed to be used up, so I decided to make mock mashed potatoes instead. 

Cauliflower mashed potatoes are a great low-carb alternative to actual mashed potatoes - even though complex carbs are absolutely amazing for you and you should eat as many as you can.  The low-carb part had no appeal to me, but I just wanted to change things up a bit.  I've tried to make cauliflower mashed potatoes before, but I screwed them up.  

This time, however, they turned out amazing.  

I could seriously eat the entire bowl.  And I don't even really like cauliflower.  

That's probably because the cauliflower is so creamy, so smooth, so garlicky - there is no way to tell you aren't eating creamy mashed potatoes.  So delicious.

I really love this meal and I think you will too.  It's simple, easy, and perfect for these upcoming autumn evenings.

Flavorful, warm, and comforting.  Fall meal perfection.

Love & Kale,


Cauliflower "Mashed Potatoes"
Creamy, smooth, garlicky - you'll never miss the potato. 
Serves: 4 (or 1 Ali)

  • 1 head cauliflower, cut into florets
  • 2 - 3 cloves garlic
  • 1/4 cup - 1/3 cup almond milk
  • 2 tbsp nutritional yeast (optional)
  • 2 tbsp dried parsley
  • 1 tsp onion powder
  • Salt & pepper to taste
  1. Steam cauliflower and garlic cloves in a steamer, lid on, for about 15 minutes, or until fork tender (do NOT overcook!)
  2. Place cauliflower and garlic in a food processor or blender (I used my Vitamix) and pulse a few times.  Add remaining ingredients and process/blend until smooth.  
  3. Serve with additional fresh cracked black pepper and ENJOY!

Steam cauliflower and garlic cloves

Creamy, smooth, garlicky - YUMMY!!

Quinoa Black Bean Loaf
Click here for the Happy Herbivore Hippie Loaf recipe.

Quinoa Black Bean Loaf

Fall meal perfection.

August 30, 2012

Walnut Pesto Pasta with Tomatoes & Chickpeas

So yesterday, I posted a recipe that included sweet potatoes, as per a request on our Facebook page.

The Roasted Sweet Potatoes with Walnut Pesto combines flavors of summer with the savory pesto (fresh herbs, lemon, garlic) and sweet potatoes, reminiscent of the flavors of the upcoming fall season.  So yum.

So after my mom and I inhaled the sweet potatoes last night, I had all this leftover pesto.  I immediately thought of pasta.  Actually, I immediately thought, "Hooray!  I can use this stuff for tomorrow's dinner and not have to freaking cook!"  Then after that, I thought, PASTA!

So I searched the fridge and pantry and found some multi-grain pasta, spinach, grape tomatoes, and a can of chickpeas.  Dinner was done and I barely had to use any brain cells to put it together.

I LOVE pesto - especially on pasta.  This oil-free pesto is super light too - and bulked up with the tomatoes, spinach and chickpeas - it's amazing.  I could literally eat this every single night of my life.

Easy, yummy, perfect.

Love & Kale,


Walnut Pesto Pasta with Tomatoes & Chickpeas
Serves: 2

Print here.

  • 1/2 box Multigrain Pasta
  • Leftover Walnut Pesto, about 3/4 cup (recipe here)
  • 2 cups spinach, roughly chopped
  • 1 cup grape tomatoes
  • 1/2 can chickpeas
  1. Make pasta according to package directions.
  2. Toss cooked pasta with remaining ingredients.  Garnish with a little lemon zest, if desired, and ENJOY!

Umm....make pasta and throw everything together! DONE!

August 29, 2012

Roasted Sweet Potatoes with Walnut Pesto

WELL HELLO!!!!!!  Long time, no blog.  As I explained on our Facebook page, these past couple of weeks have been absolutely crazy.  Lots of moving, lots of changes.  Some positive, some negative, all part of life.

So anyway, I asked you last week on Facebook what recipes you'd be interested in us posting.  One response was, "Something with potatoes or sweet potatoes please!"  

Although it's still August for a few more days, there have been hints of cool evenings lately.....little teases of the lovely fall weather that will be here soon.  

I don't know about you, but the second the temperature dips below 58 degrees in the evening, and I need a hoodie because it's a little chilly, I think fall food (I swear I should be 876 pounds).  Pumpkin, cinnamon, sweet potatoes, chili, the list goes on and on.  

So, being the plant-based rock star that I am, I put two and two together - the request for potato recipes and the tease of the upcoming fall weather and decided to make something with sweet potatoes.

If you've been following us from the beginning, you know we've done quite a few things with the good old sweet potato.  You all know our undying love for our Sweet Potato & Black Bean Quesadillas, and the amazing Sweet Potato Burgers.  We've also done Sweet Potato Curry and Sweet Potato Stuffed Peppers.

However, this time, I wanted to make something different.

I wanted to stick with the combination of sweet and savory that we've come to know and love - but add a new twist.  Hello Roasted Sweet Potatoes with Walnut Pesto.

I love pesto - always have.  But now that I don't eat oil (essentially devoid of any nutrition, and pure fat - if you want the benefits of an olive, don't eat the oil, eat a freaking olive), and obviously don't eat cheese, I have had to be creative when it comes to pesto.  This pesto uses the fat of a whole food, walnuts, but still contains the flavor combination of classic pesto - garlic, fresh herbs, and a hint of lemon.

I ate this with a salad and big ol' glass of wine.  Yummy.  The roasted sweet potatoes reminded me of the upcoming fall, while the fresh pesto reminded me that it's still August, and to appreciate these last days of summer.

And the best part (well, second best after eating this)?  I had pesto leftover for dinner tonight!  Any guesses as to what I made with it tonight!?!  Stay tuned tomorrow to find out!

Love & Kale,

Roasted Sweet Potatoes with Walnut Pesto
Serves: 4

Print here.

  • 2 large sweet potatoes, scrubbed and cut into similar-sized wedges
  • 2 cups flat-leaf parsley
  • 2 cloves garlic
  • 1/2 cup raw walnuts, toasted
  • 1 tbsp fresh lemon juice
  • Grated zest of 1 lemon
  • Salt & pepper to taste
  1. Preheat oven to 450.  On a rimmed baking sheet, toss sweet potatoes with a little cooking spray and salt and pepper.
  2. Roast potatoes, turning once, until golden brown (about 20-30 minutes, depending on how large your wedges are).  Remove from oven and let cool slightly.
  3. Add parsley, garlic, walnuts, lemon juice and zest to a food processor or blender.  Process until coarsely chopped.  Add about 1/4 - 1/3 cup water to the mixture, until combined and a good pesto texture.  Season with salt and pepper to taste.
  4. Top the sweet potatoes with a drizzle of the pesto.  ENJOY!

Cut sweet potatoes, season with S&P, bake

Toast your nuts!!

Shove everything into the blender and let it go

Roast until golden brown and yummy looking

Oil-free Walnut Pesto

Drizzle pesto on top and EAT!

August 3, 2012

Quinoa with Roasted Vegetables

I hosted a going-away party for friends this past weekend.  Ann, as you know, is a plant based rockstar, and her husband is a vegetarian.

So let's talk about what a vegan rockstar makes for another vegan rockstar for aforementioned vegan rockstar's going away party.

I did light appetizers and dessert:  
  • Avocado White Bean Dip and salsa with tortilla chips
  • Potato chips with dill dip (1/2 Tofutti sour cream, 1/2 Veganaise, 1 tbsp of dried dill)
  • Veggies with hummus
  • Triple Chocolate Chip Bundt Cake (recipe from "Veganomicon")

All the food was a hit, with vegans and non-vegans alike, and a good time was had by all - hooray!

So on to this week's recipe!! 

I was inspired by Ann's creation a few weeks ago, when she just took a bunch of crap she had, and made it into an awesome meal!!  I went into my pantry and fridge, and this is what I came up with:

I know roasting vegetables sounds like a terrible, terrible idea when it's 95 degrees out.  But hear me out - this is so freaking good.  You don't even have your oven on for that long, promise!  Plus, it took no time at all, and it's super versatile!  Use whatever grain you want, whatever veggies you have, whatever bean you desire, and whatever herbs tickle your fancy.

Of course, no "clean-out-the-fridge-eat-whatever-you-want" meal would be complete without a big 'ol glass of wine.  

Love & Kale,

Quinoa with Roasted Vegetables
Serves: 4

Print here.

  • 1 cup dry quinoa
  • 1 -15oz can beans of your choice, rinsed and drained
  • Veggies of your choice - I used:
    • 1 red bell pepper, chopped
    • 1 cup broccoli florets
    • 1 small sweet potato, chopped
    • 1 cup carrots, chopped
    • 1 cup zucchini, chopped
    • 1/2 red onion, chopped
    • 2 cloves garlic, sliced
    • Handful of baby spinach
  • 1/4 - 1/3 cup Bragg Liquid Aminos - or soy sauce
  • 1 tsp red pepper flake (adjust to your desired heat level)
  • 1 tsp cumin (or whatever herbs you want)
  • Pepper to taste (you could add a little salt, if desired, but the soy sauce is pretty salty)
  1. Cook your quinoa according to package directions.  Preheat oven to 450.
  2. Meanwhile, chop all your veggies.  Combine the soy sauce (or aminos), cumin, salt and pepper.  Toss the dressing with the veggies, making sure to evenly coat them all.
  3. Place veggies on a baking tray, and bake for about 10 minutes, or until fork tender and charred on the edges (will depend on how large you chop your veggies).
  4. When the quinoa is done, add in the beans and the roasted vegetables.  Toss to combine.
  5. Serve with a big salad, and garnish with a little more soy sauce, a little oil-free dressing (which is what I did), avocado, or more spinach!  Oh, and a large glass of wine.  ENJOY!

Make your quinoa

Combine the dressing ingredients

Toss to coat the veggies

Bake your veggies on HIGH heat - 450 - for about 10 min

See that pretty char on the edges?  That's what your looking for!

Combine quinoa and beans

Toss everything together

Serve with a big salad and bigger glass of wine!