Quinoa and Cannellini Bean Broth


Having not posted any recipes in a while today I decided I needed to get back into the habit of it. If you’ve been following any of my updates from my Facebook page at least you’ll know I have been keeping busy with other things, meaning my blog has taken a bit of a back seat. BUT we have been working on lots of different projects and ventures so hopefully I can update you on this soon.

So the first recipe of 2014 is this quick one-pot broth, packed full of protein and nutrients. With minimal preparation required the majority of the time it takes to make this is spent leaving it to simmer away. If you can’t get hold of quinoa go for barely or couscous instead, likewise chickpeas or haricot beans are a great substitute for the cannellini beans.

Yo will need:

1 tsp rapeseed/olive oil
1 garlic clove, diced
400ml boiling water
1 veg stock cube
100g quinoa
400g cannellini beans
1 carrot, thinly sliced
1 tsp allspice
1 tsp ginger
1/2 tsp cayenne pepper
1-2 large handfuls of kale (optional)
Salt and pepper to taste

How to do it:

1. Heat the oil in a pan over a low heat then add the garlic and saute for 1-2 mins. Dissolve the stock cube in the boiling water then add to the pan along with everything else except for the kale. Simmer for 20 minutes then add the kale and cook for a final 1-2 minuted.
2. Season to taste and serve with a slice of fresh sourdough.

Super quick and simple to make this on’es great for a lazy sunday. And if you fancy trying out some sourdough for yourself check out my updated Sourdough section here.


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