Cannellini Spinach Quinoa and cornbread

Bean Greens and Quinoa

1 red onion

1 can cannellini beans (white kidney) Rinsed and Drained

1 can red kidney beans

2 bags spinach

Red wine vinegar

Salt and pepper to taste

crushed red pepper

Parmesan cheese

1 1/2 -2 cups cooked quinoa 

Slice red onion very thin. Saute with oil until tender and soft. Add 3 T vinegar. Combine with beans and cook for a minute or two until warm. Transfer to another bowl and keep warm.

Add a little more oil. Add 2 bags spinach and cook until wilted add 1 T vinegar, salt, pepper and a little crushed red pepper to taste. Add it to the beans serve with Parmesan cheese.

*adapted from a recipe from parents magazine

GF Cornbread

400 degrees for 25 minutes

1/2 c rice flour

1/2 c quinoa or garbanzo flour

1/2 c cornmeal

3 T agave and or honey 

3/4 t salt

3 t arrowroot powder

1 cup milk or substitute

1/4 c melted butter

2 eggs

Combine dry ingredients and then the wet- Mix together

Spray a 9" pan and sprinkle a little cornmeal on the sprayed area 

Add the mixture to the pan and let sit for about 3 minutes

Put in the oven for 25 minutes or until it doesn't stick to a toothpick or knife.

If you can't eat corn, serve with your favorite gluten free bread or a fresh lettuce salad!