Butterbean and quinoa stew

Cooking time of 40 minutes – Serves 2

Nutritional Information

• 617 kcal
• 9.5g Fat
• 1g Saturates
• 89g Carbohydrates
• 25g Fibre
• 30g Protein
• 0.3g Salt

Allergen & Dietary Requirements

Allergens

• Sulphite

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Vegetarian
• Vegan
• Pescatarian

Ingredients

• 2 Tsp olive oil
• 1 Large onion, chopped
• 3 Tsp garlic, minced
• 1 Courgette, Chopped
• 1 Can butterbean (400g) drained
• 1 Can chopped tomatoes (400g)
• 150g Quinoa (dry weight)
• 1 Tsp dried thyme

Method

1. Cook the quinoa according to packet instructions.
2. Place the olive in a saucepan and heat over a medium heat for around 30 seconds. Add the chopped onions, garlic and cook until the onions are translucent. 
3. Add the dried thyme and cook for a couple more minutes.  
4. Add the chopped courgettes and cook until soft.
5. Add the butterbeans and the chopped tomatoes and leave to simmer for around 20 minutes. 
6. Combine the quinoa and vegetables and enjoy!