ALL OF THE BEANS.
.png){kind=logo}
Reduced Sodium Quinoa, Kale and Black Beans
Bush's® Reduced Sodium Black Beans, quinoa and kale come together in this savory dish accented with almonds, dried cranberries and a dash of Moroccan seasonings. Created by Bonnie Taub-Dix, Ma, RD, CDN, it’s deliciously different.
- Prep Time
5 Mins
- Cook Time
25 Mins
- Serves
8
Ingredients
- 1 can (15 oz) Bush's® Reduced Sodium Black Beans, rinsed and drained
- 1 cup uncooked quinoa
- ¼ cup slivered almonds
- 3 cups fresh kale, chopped
- ½ cup dried cranberries
- 3 Tbsp olive oil
- ¾ tsp Moroccan seasoning (may substitute Smoked Paprika for Moroccan seasoning)
Cooking Instructions
- 1BOIL
Bring 2 cups of water to boil in medium pot with tight-fitting lid. Add quinoa and return to boil.
- 2SIMMER
Cover, reduce heat and simmer about 15 minutes or until liquid is absorbed. Remove from heat and set aside.
- 3TOAST
In non-stick pan, lightly toast almonds for about 5 minutes. Set aside.
- 4COMBINE
In medium bowl combine quinoa, almonds, kale, beans, cranberries, olive oil and seasoning. Mix and serve.