Tikka Black Bean, Quinoa & Peas Plate
Big flavour, sensible numbers. This Indian plate pairs black bean with quinoa for 35g protein and roughly 605 kcal.
Ingredients
- 200g black beans
- 150g quinoa
- 80g spinach
- 80g peas
- 25g curry paste
- 60g greek yoghurt
- 10g lemon juice
- fresh coriander & a pinch of garam masala
Method
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1
Prep everything first: wash and trim the spinach 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
Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.
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5
Meanwhile, steam or stir-fry the spinach 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 fresh coriander & a pinch of garam masala.
Tap ingredients and steps to tick them off as you cook.