This vegetarian protein packed recipe is one that I have been researching for a few days.
I was specifically looking for a low fat high protein veggie recipe that would work for the freezer that I could also use as a side to some tuna.
Because tuna is, well tuna and quite boring this simple recipe took the edge off the fishy taste and made it possible to consume more tuna during the week.
Serves 6, approximately 292 calories per serving according to My Fitness Pal.
For the salad
- 100g adzuki beans
- 200g quinoa, uncooked
- 150 g black beans, drained
- 600ml vegetable stock
- 100g sweetcorn, drained
- 1 red pepper, finely sliced
- 1 carrot, finely sliced
For the dressing
- ½ lemon juice
- 1 tbsp olive oil
- ½ tsp cumin
- 1 clove garlic, minced
- 1 tsp honey
- Salt and pepper
How To Make Quinoa, Black Bean & Adzuki Bean Summer Salad
Bring the vegetable stock to the boil then add the quinoa, adzuki beans and black beans.
Cover and simmer for around 20 minutes until the liquid has been absorbed.
Remove from the heat, spread over a plate and allow to fully cool.
Once cooled, add the quinoa mix to a bowl and add the sweetcorn, carrots and pepper and mix through.
To make the dressing, blitz all of the ingredients in a blender.
Pour dressing over quinoa and vegetables and mix everything together.