What you'll be getting:

Black Beans and Red Quinoa

Per Serving

1/2 c black beans

125 g veggies (cauliflower, romanesco, carrots, chard, kale, tossed with a little oil, salt, and pepper)

2 T seasoning sauce (lemon zest, grapeseed oil, fines herbes, lemon juice, salt, pepper, and nutiritional yeast)

1/3 c red quinoa (with nutritional yeast, salt, and pepper)

Equipment needed: 1 sheet pan, 1 pot of water for quinoa. use 2/3 c of water per serving of quinoa

Preheat oven to 425.

Start boiling your water with quinoa, 2/3 c of water per serving of quinoa, when it reaches a boil reduce heat to a low simmer. Cover with a tight fitting lid. Cook for 15 minutes. 

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While your quinoa is simmering, separate the greens from the other vegetables. There is a piece of aluminum foil separating the two types of veggies. Kale and chard cooks much faster than cauliflower so it will be added later.  Place veggies on a sheet pan and roast for 12-15 minutes. 

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After your quinoa has simmered for 15 minutes, turn off the heat and let the quinoa steam for 5 minutes. Keep the lid on the whole time so the quinoa can steam properly. Strain the beans. Add the beans and greens to the sheet pan and cook for 5 minutes. 

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When the quinoa has finished steaming,it is ready to be plated. 

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After the beans and veggies have cooked for 5 minutes pull sheet pan from the oven and drizzle half of the seasoning sauce on everything and mix together. 

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Top the quinoa with the veggies and black beans and finsh by drizzling the remaining sauce over everything. From start to finish this dinner takes roughly 20 minutes. Enjoy!

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