Crispy Butter Bean Bowls
with Snap Pea Quinoa Pilaf & Romesco Sauce
- ¾ cup quinoa
- 1 tbsp chimichurri spice blend
- 2 garlic cloves
- 4 oz roasted red peppers
- ¼ cup + 2 tbsp sliced almonds
- 1 tbsp hemp seeds
- 1 tbsp red wine vinegar
- 1 lemon
- 6 oz sugar snap peas
- 13.4 oz canned butter beans
- 2 tbsp + 2 tsp (4 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Medium saucepan with lid
- Large nonstick skillet
Add the quinoa, chimichurri spice blend, 1¼ cups (2½ cups) water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.
Peel the garlic. Drain the red peppers. Add the garlic, red peppers, just ¼ cup (½ cup) almonds, hemp seeds, red wine vinegar, 2 tbsp (4 tbsp) olive oil, 2 tbsp (4 tbsp) water, and a pinch of salt and pepper to a blender. Blend the romesco sauce on high until smooth, scraping down the sides as necessary.
Zest and halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Thinly slice the sugar snap peas. Drain and rinse the butter beans and pat dry with a kitchen towel. Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over medium-high heat. Add the butter beans and cook until crisp in places, 2 to 4 minutes. Add the lemon zest, season with salt and pepper, and remove from heat.
Fluff the cooked quinoa with a fork. Add the remaining almonds, lemon juice, sliced sugar snap peas, and a pinch of salt and pepper, and stir. Divide the snap pea quinoa pilaf between bowls and top with crispy butter beans. Drizzle with romesco sauce and serve with lemon wedges. Enjoy!