Recipes
Kaleidoscope Bowl
| Serves | 8 |
|---|---|
| Ingredients | Beans, Grains, Vegetables |
| Menu Part | Entree |
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.