This meal will punch you in the face.
Not kidding.
Cook the quinoa in enough water until they open up like little spirals. If you need to add more water, DO IT. Just kidding about the intensity.
Bring another pot of salted water to a boil and add the beans. Cook for 2 minutes, until crisp-tender. Drain and throw into an ice bath to stop the cooking.
Bring the oil to a medium-high heat in a skillet. Add the onions and saute until slightly softened, 5 minutes. Add the garlic, turmeric and cayenne. Bloom the spices another minute. Add the blanched beans, and toss to combine. Season with salt and pepper and cook about 1 more minute.
Serve beans over a helping of the black quinoa and garnish with almonds and slivered basil.
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My family and I really, really enjoyed this recipe! The colors were beautiful and spices were perfect. We especially liked the crunch of the almonds as a contrast to the soft beans. Since I cannot tolerate very spicy food, I halved the cayenne. I also couldn’t find black quinoa, so I used red. Great recipe!
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