|2 servings||calories per servings 534||protein serving 24 g||carbs per serving 93 g||total fat per serving 10 g|
Cooking quinoa slowly gives it a smoother texture. Hearty, protein-rich white beans are enhanced with the flavor super trio of tomatoes, fennel and thyme.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||93 g|
|Dietary Fiber||18 g|
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.
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.
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.
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.
Taste and adjust seasoning as desired with PeachDish Salt. Divide between 2 bowls, and enjoy!
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. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...