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gluten free sundried tomato quinoa

Sundried Tomato and Butter Bean Quinoa

Emily
Fluffy quinoa, creamy butter beans, and tangy sundried tomatoes, all mixed up in one hearty, healthy bowl.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 cup / 180g quinoa, uncooked (or 3 cups / 555g cooked)
  • 1 tbsp sundried tomato oil from jar
  • 1 medium red onion, diced
  • 2 medium carrots, diced
  • 2 garlic cloves, minced
  • 8-10 sundried tomatoes, sliced
  • 2 tsp dried thyme
  • 2x 400g tins butter beans, drained and rinsed
  • 2 handfuls of kale, chopped and removed from stem
  • 2 tbsp lemon juice
  • salt and pepper to taste

Instructions
 

  • Cook up your perfectly fluffy quinoa or use some you already have on hand.
  • Heat your pan on a medium high heat. Pour in the sundried tomato oil.
  • Sautee the onions and carrots for around 8 minutes until softened. If you find the carrots are too hard, pour a few tablespoons worth of water in the pan and cover with a lid, allowing them to soften with the steam.
  • Chuck in the minced garlic and cook for 2 minutes. Then add the sundried tomatoes and continue to gently saute for another 2 minutes.
  • Add the beans to the pan and cook for a few more minutes until the skins of the beans look as if they are beginning to blister and burst.
  • Toss in your kale and cook for around 4 more minutes.
  • Then add in your cooked quinoa, heat through for a couple of minutes. Take off the heat, add some lemon juice, salt and pepper, and mix through thoroughly.

Notes

Serving size: 1/4 recipe Calories: 345 Fat: 10.4g Saturated fat: 1.3g Carbohydrates: 45.3g Sugar: 3.3g Fibre: 11g Protein: 12.1g