Contents of your meal kit:
quinoa
creole vegetable blend
bay leaf
creole sauce starter
red beans
scallions
kale
tomatoes
spinach
tabasco
Equipment needed: saucepan with lid, nonstick skillet with lid, microwave-safe bowl
Finishing steps:
- Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes to continue cooking.
- While the quinoa is cooking, heat a small amount of oil in a nonstick skillet over med-high heat. When the oil is hot, add the vegetable blend, bay leaf and season with salt & pepper. Saute 3-5 minutes, or until onions become translucent. Add creole sauce starter, water (see note), and bring to a boil. Once boiling, cover, reduce heat, and keep at a soft simmer for at least 5 minutes to allow the flavors to blend.
- Meanwhile, rinse and drain the beans. Place in a small microwave-safe bowl and microwave in 10-second intervals until hot. Thinly slice scallions.
- Once quinoa has rested 5 minutes, fluff with a fork and stir in scallions and beans. Season with salt & pepper.
- Slice tomatoes in half. Rinse kale thoroughly and remove leaves from stem by holding the stem in one hand and pulling the leaves in the opposite direction. Coarsely chop kale leaves and set aside.
- Once the sauce has simmered for 5 minutes or more, add the kale and tomatoes to the skillet, cover with lid, increase heat to medium, and return to a simmer. Cook 2-3 minutes, then add spinach to the skillet. Cook until spinach is just wilted. Season with salt & pepper to taste.
- Divide red beans & quinoa between plates and top with creole greens. For some added kick, drizzle with Tabasco!
Notes: When recipe calls for water add the following amounts: 2/3 cup for 2 portions, 1 1/3 cup for 4 portions, and 2 cups for 6 portions.