Ingredients
Scale
- 1 cup dried quinoa
- 1 large kale bunch
- 20 cherry tomatoes, halved
- 4 1/2 cups Randall Mixed Beans, drained and rinsed
- Juice from one lemon
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- In a medium sized saucepan, heat 2 cups of water to boiling. Add the quinoa, cover and turn the heat to low. Cook for 20 minutes, stirring occasionally, or until the quinoa has absorbed all of the liquid.
- Wash the kale leaves in water, then tear the leaves off the stems and discard the stems. Bring a large pot of water to boil and cook the kale leaves for 2 minutes. Drain and set aside.
- In a large bowl, add the cooked quinoa, kale leaves, cherry tomatoes and mixed beans together. Toss in the lemon juice, olive oil, salt and pepper and stir. Serve immediately.
- Serves 10