Suggested Recipes Kidney Bean Recipe

Herbed Quinoa Tabbouli with Dark Red Kidney beans


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


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.