Blistered tomato beans with quinoa

Vegetarian
30 Min
very easy
4 People
Rating starstarstarstarstar
Creamy cannellini beans with blistered cherry tomatoes, garlic and thyme on a bed of fluffy quinoa, finished with toasted seeds.
1. Cook the quinoa
Add quinoa to a saucepan and cover with water. Bring to boil and simmer for 10-15 minutes until tender. Drain and rinse.

2. Toast the seeds
Add seeds to a dry frypan over medium-high heat. Toast for 3-4 minutes until golden. Remove and set aside.

3. Sauté the tomatoes
Add 2 tbsp olive oil to the frypan over medium-high heat. Slice and add spring onions. Add tomatoes, chopped garlic, thyme leaves and 1/2 tsp chilli flakes. Cover and cook for 5-7 minutes, stirring occasionally until tomatoes blister.

4. Add the beans
Crush tomatoes with a fork to release juices. Reduce heat to medium heat and add drained beans. Stir in 1/2 cup water.

5. Add the broccolini
Trim and slice broccolini into thirds. Trim and halve snow peas. Add to pan, cover and cook for 3-4 minutes until tender. Squeeze in lemon juice and season with salt and pepper.

6. Finish and plate
Divide quinoa and tomato beans among shallow bowls. Garnish with seeds.

Notes
Serve with any fresh herbs from the garden such as basil or oregano.
The snow peas can be sliced and kept fresh for a garnish if preferred.
From your box
Quinoa kit, 1 packet
Seed mix, 1/4 packet (20g) *
Spring onions, 1/3 bunch *
Cherry tomatoes, 1 bag (400g)
Garlic , 2 cloves
Thyme, 1/2 packet *
Cannellini beans, 400g
Broccolini, 1 bunch
Snow peas, 1/2 bag (125g) *
Lemon, 1/2 *

From your pantry
Olive oil, salt, pepper, chilli flakes