Salsa quinoa and garlicy black-eyed beans in a miso tomato sauce

This is such a wonderful meal which stems from such simple ideas. It involves very short cooking time yet it’s full of delicious flavours. The dish is perfectly balanced with good sources of protein, carbs, healthy fats and lots of nutritious fibre.

I’ve recently started incorporating red quinoa into my white quinoa and really enjoy the combination. The red quinoa has more bite to it and so combining the two just adds an extra dimension to the meal but of course if you only have one type then that’s absolutely fine.

I always like to add some sort of fresh veg to my quinoa and this salsa mix really livens it up. It’s a simple mix of cucumber, tomato, spring onion, coriander and lime.

Ingredients:

1/3c Quinoa (mixed red and white)
1 tbsp Tahini
Apple Cider Vinegar
1/2 tin Black-Eyed Beans
1 tsp Coconut Oil
1 tbsp Tomato Puree
1 tsp Miso Paste
1 clove Garlic
1/2 Avocado
1/2 Lime
Salt & Pepper

For the salsa:
1/2 Cucumber diced
1 medium Tomato diced
1 tbsp chopped Fresh Coriander
1/2 Lime
1 sliced Spring Onion

Firstly, rinse the quinoa under the tap in a sieve then add to a saucepan with double the amount of boiling water and add a splash of apple cider vinegar (if you don’t have this, use a squeeze of lime instead). Bring the pan to the boil then let simmer until all the water is absorbed (usually about 10 minutes). Next, make the salsa by combining all the ingredients in a bowl then set aside. Put the coconut oil in a pan on a low heat and lightly fry the garlic before adding the drained and rinsed beans along with the tomato puree and miso. Gently stir and let the beans warm through. Scoop out and mash the avocado then squeeze the lime over it. When the quinoa is cooked, stir in the tahini along with the salsa mixture and tip into your bowl. Add the beans and finally the avocado before topping everything with a grind of salt and pepper.

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