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About the Dish

1 small Fennel
1 small Shallot
3 ounces Kale
2 sprigs Thyme
3/4 cup Quinoa
1 ounce Sun-Dried Tomatoes
1 packet Bragg Liquid Aminos
1 1/2 cups White Beans
1/4 teaspoon PeachDish Salt
Per Serving
Calories 534
Total Fat 10 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 0 mg
Sodium 632 mg
Total Carbohydrates 93 g
Dietary Fiber 18 g
Sugar 10 g
Protein 24 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.

METHOD

1
Prepare your mise en place: Quarter fennel, remove core and thinly slice crosswise. Remove kale stems, and chop finely; cut kale leaves into bite-size pieces. Peel, halve and thinly slice shallot. Pick and chop thyme leaves. Drain and rinse beans.
2
Place a large saucepot over medium heat. Add oil, fennel, shallot and kale stems. Cook, stirring intermittently, until shallot starts to become translucent, 4-5 minutes. Add thyme and cook 1 minute more.
3
Stir in quinoa. Add 4 cups water, dried tomatoes and Bragg Liquid Aminos. Bring mixture to a simmer, then reduce heat to low. Cook 15 minutes, stirring occasionally to prevent sticking on the bottom of the pot.
4
Stir in kale leaves, beans and enough water to just cover the ingredients (about 1 cup). Cover pot and cook 10-12 minutes, or until kale and quinoa are tender.
5
Taste and adjust seasoning as desired with PeachDish Salt. Divide between 2 bowls, and enjoy!