Greek Summer Pilaf-- Bean Marinade

This was a purple carrot recipe--I forgot to record any of hte ones from the last box from Molly. -Quinoa (I'd replace this with rice pilaf) -roasted carrots-- I'd just roast the baby carrots instead of grilling it -BEAN MARINADE: can cannellini beans drained and rinse, dill, 2 scallions, 1 lemon juiced, 1 tbsps olive oil and a pinch of salt and pepper -then it also had dolmas mixed in with the pilaf -topped with dried cherries, 1 tsp sumac, and 1/4 cup vegan tzatziki INGREDIENTS 3/4 cup white quinoa 2 carrots, scrubbed and cut in half lengthwise 13.4 oz cannellini beans, drained and rinsed 0.25 oz dill, fronds chopped 2 scallions, trimmed and thinly sliced 1 lemon, half juiced and half cut into wedges 4 oz stuffed grape leaves (dolmas), roughly chopped 1/3 cup dried tart cherries, roughly chopped 1 tsp ground sumac 1/4 cup vegan tzatziki 5 tsp olive oil* Salt and pepper* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. Allergens: N/A Tools: Grill, Small saucepan with lid Cook Time 2 Servings | 45 min 4 Servings | 55 min Nutrition (per serving) CALORIES810 FAT27g CARBOHYDRATES117g PROTEIN23g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Prep the grill and cook the quinoa Light all grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 8 to 10 minutes. (4-serving meal: use 2½ cups water) 2 Grill the carrots Clean and oil cooking grate. Combine carrots, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Arrange carrots, cut side down, on grill and reduce heat to low. Cover and grill until tender and slightly charred, 8 to 12 minutes per side. (4-serving meal: use 4 tsp olive oil) (TIP: You can also roast the carrots at 425°F for 15 to 18 minutes.) 3 Marinate the beans and finish the pilaf Stir together cannellini beans, dill, scallions, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Gently stir stuffed grape leaves into cooked quinoa and season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil) 4 Serve Divide Greek summer pilaf with dolmas between bowls and top with marinated beans and grilled carrots. Sprinkle with cherries and sumac. Serve with lemon wedges and tzatziki. Καλή όρεξη!