Step-by-Step Instructions

1. Boil kettle and gather equipment

   3 min

   Boil your kettle and take out a large hob-safe casserole dish or saucepan, a small saucepan, and a small mixing bowl.

   Equipment: kettle, large hob-safe casserole dish or saucepan, small saucepan, small mixing bowl

2. Cook the quinoa

   14 min

   Fill the small saucepan with boiling water from the kettle, add a few pinches of salt, and bring to the boil. Add the quinoa and cook for 12–15 minutes, or until tender. Drain, return to the saucepan, and cover to keep warm.

   Equipment: small saucepan, kettle, colander

3. Cook the smoky Spanish beans

   5 min

   Drain both the butter beans and red kidney beans . Place them in your casserole dish, add the spanish bean sauce , and place over a medium heat. Mix well and bring to a gentle simmer. Cook for 3–5 minutes, then add the baby spinach and cook for a further minute until wilted. Add a splash of water if the sauce thickens too much or starts to catch on the bottom of the pan. Season with salt and pepper to taste.

   Equipment: large hob-safe casserole dish or saucepan, colander

4. Prepare the avocado salsa

   4 min

   Meanwhile, remove the skin and stone from the avocado and dice it into small cubes. Place it in your mixing bowl and squeeze over the juice of half the lime . Season with salt and pepper and drizzle with a little olive oil.

   Equipment: small mixing bowl, knife, cutting board

5. Prep coriander garnish and mix

   2 min

   Pick the coriander leaves from the stems for garnish. If you like, finely chop half of the coriander and mix it into the avocado salsa prepared in STEP 4.

   Equipment: knife, cutting board

6. Plate and serve the dish

   3 min

   To serve, divide the quinoa between serving bowls and spoon over the smoky spanish beans. Add a dollop of organic soy yoghurt and garnish with the fresh coriander leaves. Serve with the avocado salsa on the side, and enjoy!

   Equipment: serving bowls, spoons