Glutenfree Week Day 6 Robaledo’s Breakfast


Robaledo ‘a Breakfast

1/4 c cooked quinoa
1 c Lima Beans
3 Mini Sweet Bell Peppers
1/2 c Kale
1 Tomato
1 Lime
1 tbl Olive Oil
1 Small Onion
2 Garlic Cloves
1 tbl Tomato Paste
2 tbl Cilantro
1/3 c Water
1 tsp oregano
1 tsp mustard powder
1/4 tsp cinnamon
1/4 tsp celery seed
1 tsp coriander
1/2 tsp chili powder

1 mini gluten free biscuit

Cook beans, rinse. Set aside

Add water, paste tomatoes, peppers, onion and garlic, sauté five minutes on medium low heat, add beans, sauté for five minutes, remove from stove top. Set aside.

In a small bowl add lime, olive oil and spices, whisk. Set aside

Wash kale, rough chop, add to bowl, drizzle over kale. Massage until half it’s original size.

Add biscuit to small plate, add a half cup of beans and quinoa to plate, half on plate and half on biscuit. Add 1/4 kale on top quinoa bean mixture. Add cilantro on top.



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