Quinoa Black Bean Chili with Parmesan-Date Kale Salad & Dijon Dressing
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) cansblack beans
- 2 (14.5 oz) cansdiced tomatoes
- 1 cupfrozen corn
- 2 clovesgarlic
- 1 bunchkale
- ¼ cupmedjool dates, pitted
- 2 ozParmesan cheese
- 1 cupplain Greek yogurt
- ¼ cuppumpkin seeds
- 1 cupquinoa
- 1 mediumyellow onion
- apple cider vinegar
- black pepper
- chili powder
- Dijon mustard
- extra virgin olive oil
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 696
- Protein
- 35g
- Carbs
- 98g
- Fat
- 22g
- Fiber
- 25g
- Sodium
- 564mg
Method
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