Healthy with Jodi

Kidney Bean Medley-Gluten Free! Dairy Free! Fresh chill salad idea

    Kidney Bean Medley
    Vegan, Gluten Free
    Happily serves 3-4


    1 Cup Tri Color Sprouted Quinoa
    1 Cup Bone Broth (Vegetable Broth if vegan)
    1 Cup Kidney Beans
    1 Green Onion Stalk
    1/4 cup Cilantro
    1/8 cup Parsley
    1/2 Cup Red Onion
    1 Garlic Clove
    2 TBSP Sunflower oil (Can Sub Avocado Oil)
    2 TBSP Balsamic Vinegar
    1 TBSP Lemon Juice (optional)

    Cut or press garlic and let sit 5 minutes.
    Rinse Beans well if you are not slow cooking them yourself. You can sub pinto beans, chick peas, or black beans to change up the flavor and add variety.
    Add Quinoa to broth and bring to a boil. Reduce heat, slow simmer for about 10-15 till liquid has soaked in. Let cool.
    Chop cilantro and Parsley, red onion, green onion.
    Added the lemon juice in last, thought it needed a bit of freshness.
    Mix all ingredients together and serve chilled.