|2 servings||calories per servings 570||protein serving 16 g||carbs per serving 65 g||total fat per serving 29 g|
Delicious proof that superfoods can be super-fun, this bowl is a party, and everyone’s invited! A confetti of tri-color quinoa with a three-bean medley acts as the protein-packed foundation, while crisp spinach and pea greens lend refreshing notes to every bite. It’s mixed with chipotle dressing and smoked salt to kick the bowl into high gear - so grab a fork and your favorite party hat, and dig in!
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||14 g|
MISE EN PLACE
• Finely chop green onion, keeping white and green parts separate.
• Rinse and drain beans.
• Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
• Halve pea greens.
Place a saucepan with a lid over medium heat. Add 1 tablespoon olive oil. When oil is hot, add onion whites. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
Add quinoa and 1/4 teaspoon Campfire salt. Cook, stirring, until quinoa smells nutty, about 1 minute.
• Stir in 1 1/2 cups water. Increase heat to high.
• When liquid boils, reduce heat to low. Cover pan, and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
• Remove pan from heat. Let stand, covered, 5 minutes.
• Transfer quinoa to a large bowl.
• Fold in beans. Let mixture cool.
When quinoa is cool, stir in 2 tablespoons chipotle dressing, spinach, pea greens and onion greens. Taste and adjust seasoning as desired with Campfire salt and chipotle dressing.
• Divide quinoa mixture between 2 bowls.
• Top with pecans, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...