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Kaleidoscope Bowl
Quinoa, beans and vegetables come together to make this healthy, flavorful dish filling as well.
Servings
8
8
Menu Part
- Entree
Main Ingredient
- Beans
- Grains
- Vegetables
Source: Gregory Gates, Kaiser Permanente, Ore.
Quinoa, beans and vegetables come together to make this healthy, flavorful dish filling as well.
Ingredients
1# tri-colored quinoa
2 cups cooked purple potato
2 cups cooked pinto & edamame beans
2 cups roasted carrots with stems
2 cups cooked brussels sprouts
2 cups cooked rainbow chard
1 cup pickled onion
1 1/2 cups sauce
Blood Orange Yogurt Sriracha Sauce
8 oz. Nancy’s plain yogurt
1/4 cup blood orange juice
1 tsp. Sriracha sauce
1 tsp. sugar
1 tbsp. chopped cilantro
Roasted Garlic Basil Pesto
2 cups ripped basil
2 tbsp. roasted garlic
2/3 cup olive oil
1 tsp. capers
1/4 cup pine nuts
2 tbsp. water
Pinto Beans
2 cups cooked pinto beans
Pinch Mrs. Dash
1 tsp. vegetable base
1/4 cup water
Pickled onion
1 red onion, sliced thin
1 tbsp. salt
2 tbsp. sugar
1/2 cup vinegar
1/2 cup water
Steps
Scoop quinoa, beans and potatoes into bowl.
Saute carrots, brussels sprouts and chard.
Place each ingredient next to each other in bowl so all are visible. Top with pickled onions. Drizzle with sauce.
Beans
Combine beans, Mrs. Dash, vegetable base and water. Mix with edamame. Place into pan and heat to simmer
Pickled onions
Combine all ingredients. Let sit for 2 days.
Sauces
Mix all ingredients in blender.
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