Ras El Hanout Mixed Beans

with a warm quinoa salad and vegan tzatziki

45
Minutes

2
Servings

630
Calories/Person

GLUTEN-FREE

SOY-FREE

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Ingredients

2 tbsp vegan tzatziki – prepared by Plant Prepped

  • 200g green and yellow beans

    3/4 cup quinoa

    1 tsp Ras El Hanout seasoning

  • 2 green onions

    12-14 cherry tomatoes

    150g cucumber

    1/2 lemon

Instructions

Make the quinoa

  • – Rinse, then combine the quinoa with 1.5 cups of water, season with salt and bring to a boil over medium-high heat, then cover, turn the heat down to low and cook for 12-15 minutes, until all liquid has evaporated, and the quinoa is cooked.

Prepare the ingredients

  • – Trim the ends of the beans

    – Slice the tomatoes in half

    – Chop the cucumber into quarters

    – Slice the green onions

Cook the green onions

  • – Preheat a pan over medium-high heat and once hot add 1 tablespoon of oil, followed by the green onions, season with salt and pepper and cook for 2-3 minutes or until the green onions get some color. Take out of the pan and set aside, reserve the pan and leave the stove on.

Make the beans

  • – Wipe the pan you were using for the green onions, add 1-2 tablespoons of oil, followed by the beans. Cook for 5 minutes, or until the beans are blistered and cooked, stirring occasionally. Season with salt and pepper and add the Ras El Hanout seasoning, stir and cook for 2 minutes more then take off heat.

Finish the quinoa

  • – Combine the quinoa with the green onions, cherry tomatoes, cucumber, and lemon juice, season with salt and pepper, add 2 tablespoons of olive oil and mix.

Plate

  • – Divide the quinoa salad between 2 plates, top with the beans and vegan tzatziki. Enjoy!

    – Wipe the pan you were using for the green onions, add 1-2 tablespoons of oil, followed by the beans. Cook for 5 minutes, or until the beans are blistered and cooked, stirring occasionally. Season with salt and pepper and add the Ras El Hanout seasoning, stir and cook for 2 minutes more then take off heat.

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