Ingredients

Serves 4 as a main dish

• 1 cup quinoa
• 2 cups water
• 2 cups broad beans (shelled
• 3 medium carrots
• 1 medium onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 150g kidney beans (cooked
• 100g Cheddar, grated (optional

Method

1. Break the broad beans out of their pods and put the beans to one side.
   
   We recommend doing this before you start the cooking, because it can take a while.
   
   

2. Put the quinoa and water in a pan and bring to the boil. Simmer gently for 15 minutes, until the quinoa is cooked. (The outer piece of the quinoa seed separates from the central part).
   
   
3. Meanwhile, peel and chop the onion. Peel and crush the garlic.
   
   
4. Heat the oil in a pan and add the onion and garlic. Saute them gently for 5 minutes.
   
   
5. Scrub the carrots and slice. Add to the onions and saute for a further 5 minutes.
   
   
6. Add the broad beans. Cover and saute for 5 minutes until cooked. Add the kidney beans for the last 2 minutes to heat through.
   
   
7. Mix together the vegetables, quinoa and grated cheese.
   

Time From Cupboard-To-Table

Notes & Variations on Broad Beans Quinoa

If you don't have any kidney beans, chickpeas are also delicious.

Veg Box Recipes Newsletter