Lentil, Quinoa and Bean Vegan Bake
For vegetarians and vegans, reaching your protein intake can sometimes be a task and meal times can become… boring!
With this lentil, quinoa and bean vegan bake you can be one step closer to reaching your protein intake whilst getting a good source of fibre and low GI complex carbohydrates- a perfect hearty recovery meal.
Here’s what you’ll need to get cooking:
1 clove of garlic
½ a red bell pepper
3 plum cherry tomtoes
1/3 tin of haricot beans
1/3 tin of black eyed beans
1/3 tin of borlotti
30g of quinoa
1 tbsp of sweetcorn
½ a tin of chopped tomatoes
Cook your quinoa and lentils in a pan of boiling water for 12- 15 minutes.
Chop your vegetables and begin to sauté in a stick free pan.
Add in your chopped tomatoes and combination of beans.
Once bubbling, mix your lentils and quinoa into your tomato bean sauce and allow to bubble for 5 minutes.
Enjoy on its own or on a bed of spinach and salad.
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