This recipe is from my new book, Vegan Slow Cooking for Two or Just You. It’s a quinoa twist to the traditional gumbo and it makes just enough for two!
This time of the year brings okra to the farmers market along side of gorgeous heirloom tomatoes. That makes this the perfect time of the year to make this white bean gumbo. You can even use fresh butter beans or field peas in place of the dried white beans – just lower the amount of water to 1 1/2 cups.
By adding the long cooking ingredients in the morning and the shorter cooking ones 30 minutes before serving keeps your quinoa from going mushy on you and keeps the tomatoes away from the dried beans.