Fresh herbs, quinoa, spinach, black beans, pepitas and vegan stock come together to make this wholesome vegetarian recipe that can either be used as a side, or enjoyed as a main dish.
Ingredients
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long fresh green chilli, deseeded, finely chopped, plus extra sliced chilli to serve
200g (1 cup) quinoa, rinsed, drained
1 x 500ml pkt Celebrate Health Vegan Stock
300g broccoli, trimmed, cut into small florets
1 large corn cob, kernels removed
400g can black beans, rinsed and drained
100g baby spinach leaves
2 tbs pepitas
Fresh herbs and lime wedges, to serve
Method
Heat the oil in a large saucepan over a high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add the garlic and chilli and cook stirring for 1 minute or until fragrant.
Add quinoa and stock and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes, or until stock has almost evaporated. Add broccoli, corn and black beans and stir to combine. Cover and cook for a further 2-3 minutes or until stock has evaporated. Remove from heat and set aside, covered, to steam for 3-4 minutes.
Stir through the spinach. Season with freshly ground black pepper. Top with pepitas, herbs and sliced chilli and serve with lime wedges.
Tips & Hints
Nutrition claim: Just one serve of this high-protein recipe contains over 50% of your RDI for dietary fibre and just under half you RDI for protein.
