Reduced Sodium Quinoa, Kale and Black Beans
Bush’s<sup>®</sup> Reduced Sodium Quinoa, Kale and Black Beans

Bush’s® 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.
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Recipe Details

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Servings: 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
  • 3/4 tsp Moroccan seasoning (may substitute Smoked Paprika for Moroccan seasoning)

Directions

  1. Bring 2 cup of waters to boil in medium pot with tight-fitting lid.
  2. Add quinoa and return to boil. Cover, reduce heat and simmer about 15 minutes or until liquid is absorbed. Remove from heat and set aside.
  3. In non-stick pan, lightly toast almonds for about 5 minutes. Set aside.
  4. In medium bowl combine quinoa, almonds, kale, BUSH’S® Reduced Sodium Black Beans, cranberries, olive oil and seasoning.
  5. Mix and serve.