Instructions
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers (1 red, 1 green), cut into 1/2-inch pieces
  • 3 scallions, sliced (white and green parts separated)
  • 2 stalks celery, diced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • Pinch of cayenne pepper
  • Kosher salt
  • 1 cup quinoa
  • 30 ounces Chippewa Valley Bean Kidney Beans, soaked overnight and simmered in water only until soft.
  • 4 cups Superior Fresh Micro Greens (about 3 ounces)
  • 1/2 cup shredded Marieke Gouda
  • 1. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, scallion whites and celery and cook, stirring, until soft, about 5 minutes.
  • 2. Add the garlic, tomato paste, cayenne and 1/2 teaspoon salt and cook, stirring often, until the tomato paste turns brick red, about 2 minutes.
  • 3. Stir in the quinoa, then add 2 cups water and the beans
  • 4. Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes
  • 5. Add up to 1/4 cup more water if necessary
  • 6. Remove the skillet from the heat and stir in 1/2 teaspoon salt and half each of the micro greens, scallion greens and cheese
  • 7. Divide among bowls and sprinkle with the remaining micro greens, scallion greens and cheese. Serve with hot sauce