Herby green quinoa with tomato avocado salad and crushed beans

3c quinoa

2t stock powder

1 garlic clove

2 plum tomatoes

1 large handful coriander leaves

1 large handful flat parsley leaves

1 bunch chives

1 handful mint leaves

1t ground cinnamon

1/4t allspice

1/2t ground turmeric

20 mini plum tomatoes

2 ripe avocados

1 bunch spring onions

Juice of 1 lemon

1t extra virgin olive oil

1t sunflower seeds

1 garlic clove

1 handful small black olives couchillo if you can get them

2 jars borlotti beans

1t thyme leaves

1t cumin seeds

Juice of 1 lemon

1t extra virgin olive oil

 

 

Put the quinoa in a pan with double the amount of stock to quinoa

Crush a garlic clove in a pestle and mortar with a little salt

Cut the plum tomatoes into quarters

Add the garlic and tomatoes to the quinoa and bring to the boil

Lower the heat, simmer for 15 minutes till completely soft

Remove the tomato skins from the pan

Blend all the herbs plus the oil in the chopper attachment of a blender

Add this and the spices to the quinoa. Mix well, add salt to taste

For the salad halve the tomatoes, chop the avocado, slice the spring onion

Toast sunflower seeds in a dry frying pan on a medium heat

Crush a garlic clove in a pestle and mortar with a little salt

Add the olives, garlic, seeds, lemon juice and oil to the salad. Add salt to taste

Put the beans into a mixing bowl, add the lemon juice, oil and thyme leaves

Toast the cumin seeds in a dry frying pan on a medium heat. They need to go a dark colour

Grind them in a pestle and mortar then add to the beans

Use a potato masher to crush the beans slightly. Add salt to taste