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As seen in My Rouses Everyday, January | February 2017

 

Quinoa, Bulgar Wheat & Legume Salad

Makes 4 Servings

WHAT YOU WILL NEED

1 cup bulgar wheat, cooked

½ cup black lentils, cooked

½ cup yellow split peas, cooked

½ cup canned cannellini beans, drained and rinsed

½ cup canned pinto beans, drained and rinsed

4 ounces raisins

2 tablespoons lime juice

4 ounces Rouses Extra Virgin Olive Oil

2 teaspoons Kosher salt 

HOW TO PREP

Prepared the quinoa, bulgar wheat, lentils and split peas according to the directions on the packages. Rinse the cannellini beans and pinto beans completely; set aside to drain.

In a small mixing bowl, whisk the lime juice, olive oil and salt together; set aside.

Combine all of the dry ingredients in a large bowl, add the dressing and toss to combine.  

   

 

Edamame Salad

Makes 4 Servings

WHAT YOU WILL NEED

2 cups edamame beans, shelled

2 ounces feta cheese, crumbled

3 sprigs radish, alfalfa, sunflower or bean sprouts, rinsed and drained

4 cups water

3 tablespoons Rouses salt

HOW TO PREP

Combine the water and salt in a saucepot and bring to a boil over medium-high heat. Add the edamame and boil for 3 to 4 minutes. While the edamame is cooking, make an ice water bath in a medium-size bowl.

Drain the edamame and place immediately in an ice bath to stop the cooking process and lock in the bright green color. Drain. Serve sprinkled with feta cheese and garnished with radish sprouts.  

   

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