Simple but delicious, this recipe is packed with protein, iron and potassium. It is a good source of manganese, which is necessary for calcium absorption and proper brain function. Quinoa is a complete source of protein and antioxidants that fight cancer and slow down the process of ageing. It is also a great source of omega-3 fats.
Butter beans are a good source of tryptophan, an amino acid that is necessary for building and repairing your muscles and tissues.Print
- 70g white and red quinoa mix
- 210g tin butter beans, drained and rinsed
- ¾ vegetable stock cube
- 1 medium shallot, finely chopped
- 1 fat garlic cloves, finely minced
- 4 short strings saffron
- ½ tsp cumin
- ½ tsp paprika
- 1 tbsp tomato puree
- ¼ tsp cayenne pepper
- 1 tablespoon olive oil (optional)
- 2 tablespoon freshly chopped coriander
- Cook the quinoa according to the pack instructions then keep warm and set aside.
- Heat a small splash of water (or 1 tsp oil) in a medium saucepan Add the shallots and garlic and cook for 1-2 minutes until softened.
- Add the saffron, cumin and paprika and cook for further minute. Then add the tomato puree, vegetable stock cube, cayenne pepper and around 150ml of water. Stir thoroughly then cook on a simmer for 10 minutes, stirring frequently.
- Once the tomato sauce reduces by half, add the butter beans and cook, still on a simmer for around 3-5 minutes until the beans are warm.
- To serve, spoon the quinoa into a bowl and top with the butter beans. Garnish with the chopped coriander and black pepper.
- Category: Lunch/Dinner
- Calories: 362
- Fat: 2.4
- Carbohydrates: 60
- Fiber: 10
- Protein: 17