Name: Southwest Grain Bowl
Yield: 6
Ingredients: 15 oz can low sodium black beans, rinsed and drained; 2 cups cooked brown rice; 2 cups cooked quinoa; 1 stalk celery, chopped; ¼ green pepper, diced; ¼ red pepper, diced; 1 green onion, sliced; 4 tsp 1fresh cilantro, chopped; 2 tsp hemp seeds; 1 batch PSKC Southwest Dressing

These Southwest Grain Bowls are not only healthy but packed with flavor and easy to make. Simple, fresh ingredients combine, perfect for a light dinner or lunch on-the-go.

15 oz can low sodium black beans, rinsed and drained

2 cups cooked brown rice

2 cups cooked quinoa

1 stalk celery, chopped

¼ green pepper, diced

¼ red pepper, diced

1 green onion, sliced

4 tsp 1fresh cilantro, chopped

2 tsp hemp seeds

1 batch PSKC Southwest Dressing

Assemble ingredients into 6 bowls, starting with the rice and quinoa. Each bowl will have 1/3 cup rice and 1/3 cup quinoa.

Divide the beans evenly between 6 bowls, and do the same with the celery, peppers, green onions, and sliced cilantro.

If you are assembling these bowls ahead of time, wait to add the dressing.

If you are serving immediately drizzle 1.5 tablespoons of the Southwest Dressing over each the bowls.

Enjoy!

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients