1tsp.finely chopped fresh basilplus more if needed
1tsp.finely chopped fresh cilantroplus more if needed
2scallionsthinly sliced
fresh lemon juiceto taste
Sea salt and freshly ground black pepperto taste
115 oz. BPA free canwhite beans, drained and rinsed
extra-virgin olive oilto taste
4kale leavesfinely chopped and stems removed
2stalks celerydiced
1/4cupfinely diced red onion
1Tbsp.finely chopped fresh parsley
115 oz. BPA free canchickpeas, drained and rinsed
2roasted red peppersfinely chopped
large pinchfresh lemon zest
balsamic vinegarto taste
Instructions
Cook quinoa according to package directions.
Meanwhile, prepare guacamole by tossing avocado, basil, cilantro, scallions and lemon juice with sea salt and pepper, to taste. Set in the fridge.
Combine white beans and toss with olive oil, sea salt, pepper and lemon juice, to taste. Set aside.
Combine kale leaves with 1 tsp olive oil and massage with your hands until kale is very soft. Transfer to a large bowl, add remaining ingredients and sea salt and pepper, to taste.
Portion serving plates with cooked quinoa, guacamole, white beans and chickpea mixture. Drizzle with balsamic vinegar to taste. Serve.
Nutrition Facts
Back to School (After School) Tapas Plate
Amount Per Serving
Calories 186Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 201mg9%
Potassium 596mg17%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 1g1%
Protein 7g14%
Vitamin A 4315IU86%
Vitamin C 60mg73%
Calcium 91mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.