INGREDIENTS
15 ozs
canned kidney beans
1
carrot
1 tsp
coarse salt
3 cups
cooked quinoa
2
egg whites
3 Tbsps
feta
2 Tbsps
fresh parsley
2 Tbsps
olive oil
6 servings
onions
6 servings
radicchio
1
shallot
6 servings
whole-grain mustard
6
whole-wheat buns