saganaki gigante beans with sprouted quinoa, sautéed kale, feta

If you can't go to Greece (maybe you are?), let us bring Greece to you (no matter what!). Saganaki was a pure revelation on Sarah's trip to Athens and the islands. This delicious sauce —made from various woodsy herbs, tomato, pepper, and feta —is often served with with shrimp but we don't want our plant-based friends to feel left out! Introducing: saganaki gigante beans. Makes sense because the Greeks, like us, sure love their beans! To Ssere it up, we're pairing it with soaked/sprouted quinoa (easier on digestion!), and sautéed kale (gotta get those greens!). We hope you love it!