Yield: 4-5 servings. Recipe developed by the Naked Food Chefs.
- 1 cup organic quinoa
- 2 cups organic vegetable broth
- 1 cup kidney beans, rinsed, soaked overnight
- ¼ cup chives, chopped (optional)
- ¼ cup walnuts, chopped
- ½ cup pomegranate seeds
- ¼ cup organic spinach, chopped
- ¼ tsp. non-gmo miso paste
Soak beans overnight. Drain water, rinse, and replace with 3 cups of fresh cold water for cooking. Place on stove and bring to a boil (for at least 10 minutes) in a pot with a lid. Once boiling, reduce to a simmer, tilting lid slightly to allow steam to escape, and leave to cook for up to 90 minutes, or until tender.
At the same time, bring 1 cup of quinoa and 2 cups of vegetable broth to a boil. Cover and simmer for 20 – 25 min. until the quinoa tail is visible, and the water is absorbed. Let sit covered for 5 minutes and fluff with fork. Makes 2 ½ cups.
Add drained kidney beans and quinoa to a large bowl. Mix in chives, miso, spinach. Serve and sprinkle walnuts and pomegranates on top.
Recipe type: Naked Low-Fat | Whole Food | Plant-based | Vegan | Organic | Sugar Free | Salt Free | Oil Free | Gluten Free | Peanut Free | GMO Free | Alcohol Free | Chemical Free | Colorant Free | Additive Free | Preservative Free | Plastic Free (BPA / PBS / BPF) | Metal Free (Aluminum, Copper, etc), | Sustainable
Approved for: Diabetes | Cancer | Heart Disease | High Cholesterol | Alzheimer’s | Weight Loss | Optimum Health | Fitness | Training
Allergens: Soy Free | Gluten Free | Wheat Free | Corn Free | Meat Free | Dairy & Lactose Free
This recipe holds the Naked Food Seal of Approval which stands for 100% Real Food.