The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Herby Bean Salad with Caramelised Onion & Pomegranate
If you've never tried lobio, a Georgian herb-packed bean salad, you've got to give it a go. Full-of-fibre kidney beans mixed with quinoa, pepper, spinach and caramelised onions. Walnuts and pomegranate for crunch. All lifted up by a bounty of fresh-cut parsley, dill and coriander.
Prep in 10
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 40g walnuts (Nuts)
- 1 handful of fresh dill
- 80g quinoa (quinoa (100%))
- 1 pomegranate (use half)
- 1 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 handful of fresh coriander
- 40g baby spinach
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion
- 1 tbsp red wine vinegar
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 566
Protein: 20g
Carbs: 57g
Fat: 32g
Ingredients
- 80g quinoa (use half) (quinoa (100%))
- 1 handful of fresh dill (use half)
- 40g walnuts (use half) (Nuts)
- 1 pomegranate (use a quarter)
- 1 handful of fresh coriander (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 40g baby spinach (use half)
- 1 onion (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 roasted red pepper (use half) (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 1 tbsp red wine vinegar (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 566
Protein: 20g
Carbs: 57g
Fat: 32g
Herby Bean Salad with Caramelised Onion & Pomegranate
If you've never tried lobio, a Georgian herb-packed bean salad, you've got to give it a go. Full-of-fibre kidney beans mixed with quinoa, pepper, spinach and caramelised onions. Walnuts and pomegranate for crunch. All lifted up by a bounty of fresh-cut parsley, dill and coriander.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Drain, then rinse under cold water. Return to the saucepan and set aside.
- Heat a frying pan on medium heat. Add the walnuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.
- Finely slice the onion. Reheat the walnut pan with 1 tbsp oil on medium-high heat. Add the onion and a pinch of sea salt and cook for 8-10 mins, stirring occasionally, until golden brown. Add a splash of water if they start to burn.
- Finely chop the dill, coriander and parsley and place into a large mixing bowl. Drain and rinse the beans, then pat dry with a clean tea towel. Add the beans, vinegar, 2 tsp olive oil and a good pinch of sea salt to the bowl. Toss to coat.
- Thinly slice the pepper. Roughly chop the spinach and toasted walnuts. Halve the pomegranate and remove half the seeds. Stir the caramelised onion, spinach, pepper, half the walnuts and half the pomegranate seeds through the cooked quinoa. Mix to combine and season with sea salt. Add the quinoa mixture to the beans and stir well.
- Serve the bean salad in bowls. Dollop over the yoghurt. Sprinkle with the remaining pomegranate seeds and walnuts.
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