Crispy Butter Bean Bowl with Snap Pea Quinoa Pilaf & Romesco Sauce

Crispy Butter Bean Bowl

with Snap Pea Quinoa Pilaf & Romesco Sauce

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
660
FAT
16g
CARBOHYDRATES
82g
PROTEIN
27g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 1 tbsp chimichurri blend
  3. 2 cloves garlic
  4. 4 oz roasted red peppers
  5. ¼ cup + 2 tbsp almonds
  6. 1 tbsp hemp seeds
  7. 1 tbsp red wine vinegar
  8. 1 lemon
  9. 6 oz snap peas
  10. 13.4 oz butter beans
  11. 2 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with a lid
  • Blender
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Add the quinoa, chimichurri blend, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed and the spirals start to burst, about 12 to 15 minutes.
2
Blend the romesco
Peel the garlic. Drain the roasted red peppers. Add the garlic, roasted red peppers, just ¼ cup of almonds, hemp seeds, red wine vinegar, 2 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper to a blender. Blend romesco sauce on high, scraping down the sides as necessary, until smooth.
3
Prepare the vegetables
Zest the lemon. Thinly slice the snap peas. Drain the butter beans and pat dry with a paper towel.
4
Crisp the beans
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans and cook, shaking the pan occasionally, until crisp in places, about 2 to 4 minutes. Add the lemon zest, season with salt and pepper, and remove from heat.
5
Season the quinoa
Fluff cooked quinoa with a fork. Stir in the remaining almonds, juice from just half the lemon, and sliced snap peas, and season with salt and pepper. Divide the quinoa pilaf between large plates or bowls and top with crispy butter beans Drizzle with romesco sauce and serve with remaining lemon. Enjoy!