1. Strain and rinse Borlotti Beans and Kidney Beans.
2. Zest and juice orange into a mixing bowl.
3. Slowly whisk in maple syrup and olive oil into an emulsion. Add salt and pepper to taste.
4. Bring chicken stock to a boil and season salt to taste.
5. Add in quinoa and lower heat to simmer until stock is
reduced. Remove from heat and put aside to cool.
6. Remove stem of kale and cut leaves to bite size.
7. Combine all ingredients and dressing and serve.
Recipe written by Chef Clement, Huber's Butchery In-House Chef. Copyrights (C) Huber's Butchery