Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
