Remove the leaves from the endive. Warm the Southwestern Pinto Beans over medium-high heat. Cook the quinoa as instructed on packaging. Saute the diced onion and pepper in the coconut oil for about five minutes. Once the beans and quinoa have warmed, spoon them into each endive leaf. Top with the onions and peppers, Add sea salt and pepper to taste. Serves about 4 people.
Margaux J Rathbun, B.S., N.T.P. (Certified Nutritional Therapy Practitioner) is a passionate foodie who works as an International Media Nutritionist. After experiencing a serious health crisis in her early 20’s, Margaux created her website (AuthenticSelfWellness.com) as a way to share her newfound nutrition knowledge with those interested in living a healthy and happy life.
Margaux’s mission is simple: to share her love of authentic wellness with the world. Her greatest joy is meeting with her fans and getting them excited about the topic of nutrition. Margaux’s approach to health and wellness has always been simple, straight-forward, and uplifting…because after all, it’s fun to feel fabulous with food!