Suggested Recipes Kidney Bean Recipe
Herbed Quinoa Tabbouli with Dark Red Kidney beans
ingredients
2 large carrots, peeled and coarsely grated (about 2 cups) |
6 scallions, thinly sliced |
2 tbsp fresh lemon |
2 tbsp fresh orange juice |
1/2 tsp kosher salt |
1/4 tsp freshly ground black pepper |
1 1/2 cups prewashed quinoa |
2 cups vegetable stock |
2 tbsp extra virgin olive oil |
8 oz park skim mozzarella cheese, cut into 1/2 inch cubes |
8 fresh or jarred peppadew peppers (or cherry peppers), drained and roughly chopped |
1 - 15 oz can dark red kidney beans, rinsed and drained |
1/4 cup chopped fresh cilantro |
1/4 cup chopped mint |
1/4 cup chopped parsley |
Directions
Combine grated carrots and scallions in a bowl; add lemon & orange juice, salt and pepper. Set aside. Stir in quinoa in a heavy medium saucepan over medium-high heat 1 to 2 minutes to lightly toast; add stock and bring mixture to a boil, stirring frequently. Reduce heat to low, then cover and cook 10 minutes or until the grains have absorbed the stock. Add kidney beans and cook another 2 minutes. Transfer to a wide serving bowl and drizzle with olive oil. Spoon the carrot mixture with fruit juices over quinoa. Add remaining ingredients and gently toss to combine.