• Serves: 2 |
  • Prep Time: ~20 min |

Nutrition Information (per serving)

  • Calories: 487 kcal.
  • Carbs: 64.8 g.
  • Fat: 15.5 g.
  • Protein: 22.3 g.
  • Fiber: 17.4 g.
  • Sugar: 6 g.

INGREDIENTS:

  • ½ cup dry quinoa
  • 2 cups dry navy beans
  • 1 green onion (chopped)
  • 2 tsp. garlic (minced)
  • 3 cups green or purple cabbage (chopped)
  • 4 cups kale (chopped, fresh or frozen)
  • 1 cup shredded carrot (chopped)
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. lemon juice
  • Salt and pepper to taste

 

Total number of ingredients: 11

METHOD:

  1. Prepare the quinoa according to the recipe.
  2. Prepare the beans according to the method.
  3. Heat up 1 tablespoon of the olive oil in a frying pan over medium heat.
  4. Add the chopped green onion, garlic, and cabbage, and sauté for 2-3 minutes.
  5. Add the kale, the remaining 1 tablespoon of olive oil and salt. Lower the heat and cover until the greens have wilted, around 5 minutes. Remove the pan from the stove and set aside.
  6. Take a large bowl and mix the remaining ingredients with the kale and cabbage mixture once it has cooled down. Add more salt and pepper to taste.
  7. Mix until everything is distributed evenly.
  8. Serve topped with a dressing, or, store for later!

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