Crispy Butter Bean Bowl

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.

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.

Zest the lemon. Thinly slice the snap peas. Drain the butter beans and pat dry with a paper towel.

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.

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!