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Butterbean and quinoa stew

390 kcal/serving, serves 2


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic, minced
  • 1 tsp dried thyme
  • 1 courgette, chopped
  • ½ can butterbean (200g)
  • 1 can chopped tomatoes (400g)
  • 100g quinoa (dry weight)


  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!

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