Three Beans with Chard & Quinoa

Three Beans with Chard & Quinoa

Serves: 4

  • 1 1/2 cups (or small can) of cooked great northern beans
  • 1 1/2 cups (or small can) of cooked kidney beans
  • 1 1/2 cups (or small can) of cooked black-eyed peas
  • 1 bunch organic  rainbow chard rinsed and chopped (including some of the stems – they add color and texture)
  • ½ onion, diced
  • 2 garlic cloves, minced
  • healthy handful of parsley, chopped
  • 3 scallions, chopped
  • 2 tablespoons olive oil
  • 1 cup cooked quinoa
  • ¼ cup water
  • ½ lemon juiced
  • Sea salt and freshly ground pepper to taste
  1. In a strainer add your beans, rinse, then strain until liquid is gone.


2.Place a large frying pan over medium high heat. Add a drizzle of olive oil (about a tablespoon) and the onion. Sauté until onion translucent then add the minced garlic. Cook for about 30 seconds until fragrant. Add the chard and cook for about 2 minutes, stirring throughout, until wilted. Drizzle with some of the lemon juice to keep from browning and set aside.


  1. In a small sauce pan, add the strained beans and heat over medium heat and stir for about 1 minute. Add the quinoa, the remaining lemon juice and water to the beans and stir untl the mixture heats up.


  1. Add all the beans to a large serving bowl. Add the chard and the herbs. Mix to combine and season with salt & pepper to taste.

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