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Super food supper
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Total Time:
35 minutes
Quinoa supper bursting with flavor - featuring sweet potatoes, ripe tomatoes, baby spinach, pickled chilies, and smoky popped beans. Packed with nutrition like vitamin A for vision and counts towards your 5-a-day intake.
Ingredients:
  • 1 x 350g sweet potato
  • olive oil
  • 2 tablespoons mixed seeds
  • 100 g quinoa
  • 1 lemon
  • 1 clove of garlic
  • ½ teaspoon smoked paprika
  • 1 x 400 g tin of black beans
  • 2 ripe tomatoes
  • 30 g slice pickled jalapeños
  • extra virgin olive oil
  • 100 g natural yoghurt
  • 50 g baby spinach
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6. - Halve the sweet potato lengthways, rub with oil, salt, and pepper, then place cut-side down on a baking tray. Roast for around 30 minutes until soft. - Toast the seeds in a dry saucepan until golden. - Rinse the quinoa under cold water, then cook in boiling salted water for 20 minutes until tender. - Season the quinoa with lemon zest and juice. - Slice and cook the garlic with smoked paprika until golden. - Add and cook beans until crispy. - Mix coriander, tomatoes, jalapeños, olive oil for salsa. - Season yoghurt with lemon zest and juice. - Serve quinoa with sweet potato, beans, yoghurt, salsa, and seeds. - Toss spinach with lemony yoghurt and serve on the side.

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