1400 700 vegan 0730 tb12 quinoapilaf hero

Herb Quinoa Pilaf

with Crispy Butterbeans and Romesco Sauce

dinner

This dish is the epitome of healthy decadence, starring savory romesco sauce. It’s a delicious blend of almonds, roasted red peppers, garlic, and vinegar. You’ll serve the sauce over a quinoa-based pilaf, dotted with a variety of nutrients from the carrots and rainbow shard.

Spanish Dinner Grain Bowl Beans/Legumes Leafy Greens Soy-Free Gluten-Free High-Protein Quick and Easy Spring Recipes Summer Recipes Seasonal Menu
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
730
FAT
32g
CARBOHYDRATES
90g
PROTEIN
26g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 2 cloves garlic
  3. ¼ cup + 2 tbsp almonds
  4. 4 oz roasted red pepper
  5. 1 tbsp hemp seeds
  6. 1 tbsp red wine vinegar
  7. ½ lemon
  8. 4 oz rainbow chard
  9. 1 carrot
  10. 1 package butter beans
  11. Fresh basil
  12. 2 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not Included
Allergens: tree nuts

TOOLS

  • Large nonstick skillet
  • Box grater
  • Blender
  • Small saucepan

INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and the grains are tender, about 12 to 15 minutes.

2
Blend the romesco

To a blender, add 2 cloves garlic, just ¼ cup almonds, roasted red peppers, hemp seeds, red wine vinegar, 2 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper. Blend the romesco sauce on high, scraping down the sides as necessary, until smooth.

3
Prepare the slaw

Zest the lemon (find it in the Black Bean Burger recipe bag) and set aside. Halve the lemon. Stack the rainbow chard and thinly slice the leaves and stems. Peel the carrot and shred on the largest side of a box grater. In a medium bowl, combine the remaining 2 tbsp almonds, juice from half the lemon, sliced rainbow chard, and shredded carrot,. Season with salt and pepper, and toss the rainbow slaw well to combine.

4
Crisp the beans

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. Season with salt, pepper, and lemon zest.

5
Season the quinoa

Roughly chop the basil leaves. Add the chopped basil to the quinoa and fluff with a fork. Season the herb quinoa with salt and pepper.

6
Serve

Divide the herb quinoa between large plates or bowls. Top with crispy butter beans and rainbow slaw. Drizzle with romesco sauce.