Garlic Butter Black Bean with Quinoa, Asparagus & Peas
Garlic Butter Black Bean with Quinoa, Asparagus & Peas brings French flavour to a plate that delivers 28g of protein for 576 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 200g black beans
- 150g quinoa
- 80g asparagus
- 80g peas
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
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1
Prep everything first: wash and trim the asparagus and peas, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.
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4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
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5
Meanwhile, steam or stir-fry the asparagus and peas for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and black bean, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.