This is taken from the meal plan of the vegan programme
TIMING: 35 mins CARBOHYDRATE: Quinoa
· Quinoa per serving size · Extra virgin olive oil · 1 onion, chopped · 3 garlic cloves, zested · 3cm fresh ginger, zested · ½ teaspoon ground turmeric · 2 tablespoons miso paste · 500ml veggie stock · 2 x 400g tins butter beans · 2 tablespoons tahini · 1 tablespoon pomegranate seeds · Bagged salad leaves (rocket, spinach) · Salt and pepper to taste
Cook your quinoa to the packets instructions, once it is cooked, add some olive oil and parsley.
Heat some olive oil in a pan. Add the onion and sauté for 8 minutes over a medium heat. Add the garlic, ginger, turmeric and a large pinch of salt and pepper and fry for another minute or two, until fragrant.
Add the miso, stock and butter beans and bring to a boil.
Reduce the heat and simmer for 15 minutes until the liquid had reduced a little. Stir in the tahini and pomegranate seeds.
Portion into 6 portions and freeze the ones you aren’t using.
Fold in the salad leaves before serving on top of the quinoa.