Smoky Spanish Beans In Roasted Pepper & Sun Dried Tomato Sauce, Organic Yoghurt, Avocado Salsa & Quinoa

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle and take out a large hob-safe casserole dish or saucepan, a small saucepan, and a small mixing bowl.

STEP 2

Fill the small saucepan with boiling water from the kettle, add a few pinches of salt, and bring to the boil. Add the quinoa and cook for 12–15 minutes, or until tender. Drain, return to the saucepan, and cover to keep warm.

STEP 3

Drain both the butter beans and red kidney beans. Place them in your casserole dish, add the spanish bean sauce, and place over a medium heat. Mix well and bring to a gentle simmer. Cook for 3–5 minutes, then add the baby spinach and cook for a further minute until wilted. Add a splash of water if the sauce thickens too much or starts to catch on the bottom of the pan. Season with salt and pepper to taste.

STEP 4

Meanwhile, remove the skin and stone from the avocado and dice it into small cubes. Place it in your mixing bowl and squeeze over the juice of half the lime. Season with salt and pepper and drizzle with a little olive oil.

STEP 5

Pick the coriander leaves from the stems for garnish. If you like, finely chop half of the coriander and mix it into the avocado salsa prepared in STEP 4.

STEP 6

To serve, divide the quinoa between serving bowls and spoon over the smoky spanish beans. Add a dollop of organic soy yoghurt and garnish with the fresh coriander leaves. Serve with the avocado salsa on the side, and enjoy!