Enjoy five of your 5-a-day with this dish, a tasty mix of asparagus, quinoa, aduki beans, onion and cherry tomatoes. It's packed with nutrients, and vegan too
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Toss the onions in 1 tsp rapeseed oil and roast on a baking sheet for 10 mins. Coat the asparagus with the remaining oil and spread over another sheet. After 10 mins, add the asparagus to roast with the onions for 5 mins. Add the tomatoes and sunflower seeds and roast for 5 mins. The onions should be charred, the asparagus tender, the seeds toasted and the whole tomatoes near bursting.
- Meanwhile, tip the bouillon and quinoa into a pan. Add 360ml water, cover and simmer for 20 mins until tender and the water has been absorbed. Whisk the tahini and lemon juice with 3 tbsp warm water, the garlic and tamari to make a dressing.
- Pile the quinoa into bowls, top with rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter over the sunflower seeds. Will keep in the fridge for two days.
Nutrition Facts : Calories 583 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 17 grams sugar, Fiber 21 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
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