INGREDIENTS:
200g quinoa.
200g frozen edamame beans.
250g frozen baby broad beans (shelled) or black beans.
1tin flageolet or berlotti beans.
One bunch spring onions.
Seeds of 1 pomegranate.
250g pickled beetroot.
30g pumpkin seeds.
Optional (for keto lovers)
30g cashew nuts roasted.
This can be used as the basis of a salad-type lunch and provides 5 lunches for two people. Just add any type of salad and some protein for a complete meal.
METHOD:
Rinse the quinoa in a sieve and add to a pan of cold water with a little salt. Bring to the boil and simmer for 15 mins. Rinse under the cold tap and leave to drain – fluff with a fork.
Meanwhile, cook the edamame and broad beans for 10 mins.
If using, roughly chop the cashew nuts and dry fry until nicely coloured – shake occasionally to prevent burning.
Dry fry the pumpkin seeds – when they are popping they’re ready.
Finely slice the spring onions.
Carefully extract the pomegranate seeds (or buy ready-prepped!).
Roughly chop the beetroot into smallish pieces.
Add everything to a bowl mix thoroughly.
Alternatives/additions:
Use puy lentils or buckwheat instead of quinoa for variation.
Any type of nut or seed will do.
Any type of tinned bean will do.
Add cucumber, leaves, cherry tomatoes, avocado – whatever you want.
Add some protein e.g. feta cheese, smoked mackerel, a tin of sardines, half a chicken breast.
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