Crispy Butter Bean Bowls

Add the quinoa, chimichurri spice blend, 1¼ cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

Peel the garlic. Drain the red peppers. Add peeled garlic, red peppers, just ¼ cup almonds, hemp seeds, red wine vinegar, 2 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper to a blender. Blend the romesco sauce on high until smooth, scraping down the sides as necessary.

Zest and halve the lemon, juice one half, and cut the other half into wedges. Thinly slice the sugar snap peas. Drain and rinse the butter beans and pat dry with a clean kitchen towel.

Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add butter beans and cook until crisp in places, 2 to 4 minutes. Add lemon zest, season beans with salt and pepper, and remove from heat.

Add the remaining almonds, lemon juice, sliced sugar snap peas, and a pinch of salt and pepper to the quinoa and stir. Cook over medium heat until snap peas are bright green, 3 to 5 minutes. Divide the snap pea quinoa pilaf between bowls and top with crispy butter beans. Top with romesco sauce and serve with lemon wedges. Bon appétit!