NUTRIBULLET Veggie Bullet - SPIRALIZER ASSEMBLY

Beans and Grains | 4342 | Beans and Grains
BEANS & GRAINS
BEANS
You can always use canned beans if you’re in a rush, but the flavor of
home-cooked beans is really worth the extra steps. Plus, beans freeze
beautifully. One big batch can last months, saving you time, eort, and
cash down the line.
INGREDIENTS:
1 lb. dry chickpeas, black
beans, or pinto beans
DIRECTIONS:
Purchase dry chickpeas/black
beans/pinto beans. Rinse them
under cool water and pick out
any debris. Transfer to a large
glass bowl for soaking. Fill
the bowl so there is at least 5
inches of water on top of the dry
beans. Soak in filtered water for
6-8 hours, or overnight. When
ready to prepare, promptly rinse
under the sink a few times, then
place into a large pot and cover
beans under 4 inches of water.
INGREDIENTS:
1 cup quinoa, any variety
2 cups water or broth
½ tsp. salt
COOKED
QUINOA
MAKES 4-6 SERVINGS
DIRECTIONS:
Add quinoa to a fine mesh
strainer and thoroughly
rinse under cold water for 1-2
minutes, swirling quinoa by
hand to ensure all seeds get
cleaned. Do not skip this step
— it removes the seeds’ natural
outer coating which can taste
bitter when cooked.
Add rinsed quinoa to your
saucepan along with 2 cups
of water or chicken/vegetable
broth. Add salt and bring to a
rolling boil over high heat. Once
the liquid reaches boiling, turn
Bring to a boil and then turn
down and let simmer for 30-40
minutes or until your legumes
are tender and easily pierceable
by a fork. The longer you soak
the beans, the less time you will
need to boil them.
USED IN:
Chickpeas: Kale Salad with
Cherries and Chickpeas (pg. 52),
Italian Chopped Salad (pg. 54),
Cauliflower "Cous Cous" (pg. 90)
Black Beans: Southwestern
Macro Bowl (pg. 72)
Pinto Beans: Umami Macro
Bowl (pg. 73)
the heat down to low, cover
the saucepan, and cook for
15 minutes. Aer 15 minutes,
remove the saucepan from
heat, but keep the lid on for an
additional 5 minutes.
After five minutes, remove the
lid and fluff quinoa with a fork
before serving.
USED IN: Quinoa Tabbouleh
(pg. 63), Quinoa Stued Bell
Peppers (pg. 62), Southwestern
Macro Bowl (pg. 72), Beet
Burger (pg. 96)
VEGGIE
Kale Salad with
VEGGIE
Kale Salad with
Cherries and Chickpeas (pg. 52),
VEGGIE
Cherries and Chickpeas (pg. 52),
Italian Chopped Salad (pg. 54),
VEGGIE
Italian Chopped Salad (pg. 54),
Cauliflower "Cous Cous" (pg. 90)
VEGGIE
Cauliflower "Cous Cous" (pg. 90)
Black Beans:
VEGGIE
Black Beans:
Southwestern
VEGGIE
Southwestern
VEGGIE
Macro Bowl (pg. 72)
VEGGIE
Macro Bowl (pg. 72)
Pinto Beans:
VEGGIE
Pinto Beans:
Bowl (pg. 73)
VEGGIE
Bowl (pg. 73)
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