03/27/2025
We love recipes with versatility and fresh spring veggies! 🌿🍋This one has protein from quinoa and beans with a balance of complex carbs to keep you full but not bogged down!
Recipe from: www.minimalistbaker.com
🌿Ingredients
1 ½ cups cooked quinoa (cook in broth for more flavor)
1 (15-oz) can cannellini beans (drained and rinsed well)
1 tsp lemon zest
2 Tbsp lemon juice
2 cloves garlic, pressed or finely minced then smashed
1 Tbsp olive oil
1/4 tsp each sea salt and black pepper
1 Tbsp fresh chopped parsley (optional)
🌿GREENS
5 cups finely chopped kale (stalky stems removed)
3 Tbsp lemon juice (as recipe is written, ~1 lemon)
1 Tbsp maple syrup
2 tsp olive oil (if oil-free, omit)
1 healthy pinch each sea salt and black pepper
🥣FOR SERVING
1/2 cup Green Goddess Dressing (or Lemony Tahini Dressing // or other dressing of choice)
1/2 cup Herb & Lemon White Bean Dip (or sub store-bought hummus)
Gluten-Free Flatbread , Naan, or Pita (optional)
🥣Instructions
1. Cook quinoa according to package in either water or broth for more flavor
2. Next, prepare beans. Add drained, rinsed white beans to a small mixing bowl along with lemon zest, lemon juice, garlic, olive oil, salt, pepper, and parsley (optional). Mix to combine and set aside uncovered at room temperature to marinate.
3. Next, prepare kale. Add chopped kale to a mixing bowl along with lemon juice, maple syrup, olive oil (omit if oil-free), and salt and pepper and massage with clean hands for 1-2 minutes to soften the kale. Set aside.
4. To serve, divide cooked grains between serving bowls, along with marinated white beans, massaged kale, hummus or bean dip, pickled vegetables, and dressing of choice on the side. Option to serve with a flatbread or pita of choice.
