Good seed: This veggie-packed dish gets a protein boost from both beans and quinoa.

Robby Melvin

Gallery

Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro

Recipe Summary

active:
25 mins
total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.

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  •  Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.

Nutrition Facts

224 calories; fat 7g; saturated fat 1g; cholesterolmg; fiber 8g; protein 8g; carbohydrates 33g; sodium 480mg; iron 3mg; calcium 92mg.