Ingredients
- 1-2 dl butter beans
- 1 dl black-eyed peas
- 100 g quinoa, pearl barley or bulgur wheat
- vegetable stock
- 4 tbsp homemade pesto
- 1 large carrot, grated
- 100 g feta cheese
- 4 stalks spring onion
- 0.5 bag organic mixed salad
- 10 cherry tomatoes
- salt and pepper
Instructions
If using dried beans, they need to be soaked the day before, and butter beans take up to an hour to cook until tender, so remember to factor this in. If using canned beans, start by rinsing them and adding to your salad bowl.
Rinse the quinoa in warm water and add to a saucepan. Use twice as much water as quinoa. Add vegetable stock and bring to a boil, then simmer for about 12 minutes.
Make the pesto in the meantime. Grate the carrot and feta cheese, slice the spring onion into thin rings. Halve the cherry tomatoes.
When the quinoa is done, drain and spread out on a plate so it cools down faster.
Once the quinoa has cooled, mix everything together in a large salad bowl with a little salt and pepper. Enjoy!
Notes
Tip: If using dried butter beans, remember to soak them the day before as they take up to an hour to cook.
