Another Way to Sneak In GreensPosted: September 14, 2012
There are so many ways to get your daily dose of greens, but here’s one more in case you’re not feeling the other 7 options!
It can be a real struggle sometimes to get those all important leafy greens into your diet. I mean, how much lettuce can one person be expected to consume? It’s recipes like this one that are perfect if you’re just not interested in munching away on some leaves tonight. You’ll still get all that delicious green goodness into your body where it can work its magic but without the work!
I saw two similar recipes on Pinterest and decided to take elements of both to create this dish. What you get are almost meatball-like in consistency, simply baked in the oven, with a nice crispy crust. This makes a great plant-strong dinner – you’re getting ample protein from the protein and adzuki beans, and some booster foods power in the form of nutritional yeast. The greens can be swapped out for whatever you like – I chose kale and cilantro here. But spinach, parsley, chard, beet greens… these would be all be great instead.
The sauce definitely brings this dish together. I actually prefer a thicker sauce than what you see in the photos – but by the time I added the water, it was too late! Taste it before you add the water to see if it’s a consistency to your liking. You can always add water but you cannot take away!
Quinoa & Adzuki Bean Bites with Tahini Lemon Sauce
Prep Time: 20 mins
Cook Time: 35 mins
Keywords: bake simmer side entree gluten-free vegan vegetarian wheat free sugar-free nut-free
Ingredients (12 bites)
For the Bites
- 1 cup quinoa, raw
- 1 (15-oz) can adzuki beans, drained and rinsed
- 2 cups kale, stems removed
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 red chili, finely chopped
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup fresh cilantro leaves
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- 2 tbsp brown rice flour (optional)
For the Sauce
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- sea salt & freshly ground black pepper
- 2 tbsp water (optional)
For the Bites
Heat the oven to 400F and grease a muffin or cupcake tin.
Cook the quinoa according to package instructions.
Add all ingredients to a food processor and pulse until just combined and the kale is broken down. If the mixture is too wet, add some brown rice flour. If too dry, add a little water.
Scoop into the muffin tin – this should make about 12.
Bake for 35 minutes, rotating the pan once halfway through.
Serve warm with the sauce drizzled on top.
For the Sauce
Whisk all ingredients or place in a jar and shake until combined. If too thick, add some water. I really like a thicker sauce, but feel free to thin it out if you like.