White bean spread
Combine all ingredients in a food processor and puree until creamy. Chill for about a half hour. Drizzle a little bit of olive oil over the dip just before serving (if using). Serve with toasted baguette.
Pair this dip with a baguette: Slice a baguette 1/2 inch thick, brush with olive oil, and cook at 350° for 15 minutes.
Looking for a SUPER-DUPER quick and easy one pot meal that you can serve hot (right away) or chilled? It’s incredibly versatile - take it to a picnic or serve it at a dinner party. And, the nutritional value is through the roof! We’ve added organic greens from the farmers’ market, the complete protein compliments of the quinoa add a nutty flavor and the beans round out the texture. This is a winner every time.
Quinoa with Greens and Beans
2 C uncooked quinoa, rinsed
4 C vegetable broth
1 C roasted corn
1 1/2 C red kidney beans, drained and rinsed
1 1/2 C kale, de-stemmed, rinsed and torn into bite sized pieces
1 C watercress, rinsed and de-stemmed
1 1/2 tsp each: ground cumin, coriander, garlic powder, granulated onion powder
s/p to taste
Cook the quinoa in the vegetable broth - about 15 minutes (bring to a boil, then simmer)
Remove from heat and gently fold in greens, beans and corn.
Once integrated add spices, mix well and serve immediately or chill in fridge.