26 February 2018

Quinoa, Butter Bean & Spinach Stew | Mr Organic Recipe


The perfect bowl of comfort for a cosy day; quinoa and Mr Organic Butter Beans provide a whole lot of protein as well as giving this stew a bit of a bite, and the spinach a great source of iron which adds yet another texture element. With pinches of spices such as ginger, cumin and turmeric, it packs a flavour punch but tomatoes and coconut milk make it super creamy, and to top it all off I love to throw on a bunch of fresh chopped coriander as a garnish...

Cook Time: 35 minutes | Serves: 2 people

1 tsp oil
1 white onion
3 cloves garlic
Pinch cayenne pepper
1/4 ground ginger
1/2 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 bay leaf
1 tbsp tomato puree
1 cup quinoa, rinsed
1 tin tomatoes
1 can coconut milk
3 cups vegetable stock
1 can Mr Organic Butter Beans 
2 large handfuls fresh spinach
Salt & pepper 
Coriander for garnish

Heat the oil in a large pan and meanwhile, finely chop the onion and add it to the pan. Next, mince the cloves of garlic and add that to the pan too then fry everything off until soft. Add in the cayenne pepper, ginger, paprika, cumin, coriander, turmeric and bay leaf, then fry everything off again for a further few minutes. Next, add in the tomato puree and the rinsed quinoa, cook it off for another 3 minutes, stirring constantly, before then adding in the tinned tomatoes, coconut milk and vegetable stock, then season well with salt and black pepper. Bring it up to a boil and then allow it to simmer for 25 minutes. Around 1o minutes before it's done, add in the butter beans and spinach, stir it well and allow it to finish cooking. Serve hot and garnish with fresh chopped coriander on top.

Store leftovers in an airtight container in the fridge and use within 2 days. Freeze in an airtight container and use within 2 weeks for maximum freshness. 

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