Red Beans and Grains
- In a large bowl combine ham, quinoa, beans, white rice, tomato, sweet pepper, green onions, parsley, and jalapeno pepper. Set aside.
- For vinaigrette, in a screw-top jar combine olive oil, red wine vinegar, garlic, thyme, black pepper, and ground red pepper. Cover and shake well. Pour vinaigrette over rice mixture; toss lightly to coat. Cover and chill for 2 to 24 hours.
- Just before serving, cut a 1-inch slice from the top of each loaf of bread. Hollow out bread, leaving a 1/4- to 1/2-inch-thick shell. (Save top slice and remaining bread for another use.) Line each of the bread bowls with lettuce. Spoon salad into bread bowls.
From the Test Kitchen
Prepare rice mixture as directed. Cover and chill for up to 24 hours. Serve as directed.
Nutrition Facts (Red Beans and Grains)
- Per serving:
- 333 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 24 mg chol.,
- 961 mg sodium,
- 45 g carb.,
- 5 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet