Zesty Pan-Seared Pinto Bean Kale Skillet

Ingredients

• 2 cans pinto beans
• 1 bunch lacinato kale
• 1 yellow onion
• 3 cloves garlic
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1 tsp oregano
• 1 tsp sweet paprika
• 1 tbsp lemon juice
• 0.25 cup parsley
• 2 cups cooked quinoa
• 0.5 tsp coarse salt
• 0.25 tsp black pepper
• 0.25 cup pomegranate arils
• 2 tbsp sunflower seeds

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Sauté onion until softened, then add garlic and cook for another minute until fragrant.
2. 2Stir in ground cumin, ground coriander seeds, dried oregano, and sweet paprika. Cook for 30 seconds until aromatic.
3. 3Add pinto beans and chopped kale to the skillet. Cook, stirring frequently, until kale is wilted and tender.
4. 4Remove from heat and stir in cooked quinoa, lemon juice, fresh parsley, coarse salt, and black pepper.
5. 5Divide into bowls and garnish with pomegranate arils and sunflower seeds before serving.