This stew-like dish is perfect for a frosty evening. It’s completely customizable — substitute any legume, greens or grains with whatever is in your pantry, or to reflect your personal preferences. And as this dish takes only one pan to prepare, cleanup will be a snap.
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4 cups onion, medium dice
3 tablespoon extra virgin olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups firmly packed broccoli florets
15-ounce can black beans, drained and rinsed
1 tablespoon fresh garlic, minced
1/2 cup arugula
1/2 cup spinach, stems removed
2, 23- to 25-ounce jars tomato sauce with no added sugars
2 cups cooked red quinoa (about 2/3 cup uncooked)
1 tablespoon hot sauce
Makes 6 servings
Calories: 320
Sodium: 220 mg
Sugar: 15 g
Cholesterol: 0 mg
Saturated fat: 1 g
Fiber: 1 g
Protein: 12 g
Carbohydrate: 52 g
— Recipe created by Wellness Institute Executive Chef Jim Perko, CEC, AAC.
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