Thursday, 17 September 2015

Quinoa, cannellini beans with vegetables and tahini & lemon dressing


Ingredients
½ cup of quinoa, cooked- cook while your vegetables are cooking
1 x 400g can of rinsed and drained cannellini beans- add these in the last 1 minute of cooking the quinoa to heat through
½ a large cauliflower
1 large broccoli
400g of thinly sliced pumpkin, skin off and slice  as thin as you can sliced it otherwise it won’t cook in time

Method
In a large pan or wok add some olive oil and butter, stir fry your veg for 5-6 minutes until it is cooked to your liking. When done add in your cooked quinoa/cannellini beans and mix through. Season well with salt and pepper. Serve up with tahini dressing and optional garnish.
As a garnish sprinkle over some pumpkin seeds and some Persian or normal feta cheese, feel free to have more veg/salad on the side J


Tahini dressing is 1 tbsp tahini, juice of one lemon, small clove of crushed garlic (not too much!) 1/4 cup of natural yoghurt plus salt and pepper, mix well.


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