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.
Serving size
Ingredients
Ingredients
- 1 egg (Eggs)
- 110g baby tomatoes
- 1 midi cucumber
-
50g kimchi(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 1 onion
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
4 tbsp gochujang paste (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
-
1 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 180g Tenderstem broccoli
-
230g red kidney beans(Rehydrated red kidney beans, water, salt.)
-
80g quinoa(Quinoa 100%)
Allergens
Contains:
Eggs, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 547Kcal |
| 440kJ | 2290kJ | |
| Fat | 4.0g | 21g |
| of which saturates | 0.6g | 2.9g |
| Carbohydrates | 12g | 62g |
| of which sugars | 3.5g | 18g |
| Protein | 4.9g | 25g |
| Salt | 0.74g | 3.8g |
| Fibre | 3.0g | 15g |
Ingredients
Ingredients
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
-
230g red kidney beans (use half)(Rehydrated red kidney beans, water, salt.)
- 1 midi cucumber (use half)
- 1 egg (Eggs)
-
4 tbsp gochujang paste (use half) (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 onion (use half)
- 180g Tenderstem broccoli (use half)
- 110g baby tomatoes (use half)
-
80g quinoa (use half)(Quinoa 100%)
-
1 tbsp nutritional yeast (use half)(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
-
50g kimchi (use half)(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
Allergens
Contains:
Eggs, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 580Kcal |
| 445kJ | 2427kJ | |
| Fat | 4.2g | 23g |
| of which saturates | 0.7g | 3.6g |
| Carbohydrates | 11g | 62g |
| of which sugars | 3.4g | 18g |
| Protein | 5.2g | 29g |
| Salt | 0.72g | 3.9g |
| Fibre | 2.8g | 15g |
1/3 daily fibre
4 of 5 a day
Low sat fat
Gochujang Beans & Quinoa with Cucumber Kimchi
Spice up creamy kidney beans with fiery gochujang - for the perfect kick. Serve alongside fluffy quinoa, crunchy grilled tenderstem broccoli and a vibrant cucumber kimchi salad. Top with a gooey soft-boiled egg to complete the dish.
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a small bowl, large frying pan, a measuring jug, a slotted spoon & a sieve
Get boiling
- Add the quinoa to the saucepan. Cook for 13-14 mins, then drain
- Rinse the egg and carefully lower into the quinoa pan in the final 7 mins, then remove with a slotted spoon. Run under cold water
Meanwhile prep the veg
- Meanwhile, finely slice the onion. Halve the tomatoes. Thinly slice the cucumber into 1/2cm half-moons. Drain and rinse the beans
- In the small bowl, mix together the kimchi and cucumber with a pinch of salt
Make the gochujang beans
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and and cook for 5 mins, until softened
- Add the tomatoes, gochujang, nutritional yeast, beans, 50ml water (25ml for 1 person) and half the tamari. Mix well and simmer for 4-5 mins, until thickened
Grill the broccoli
- Turn the grill to high (240C)
- Trim the broccoli
- Add the broccoli to the foil-lined baking tray, drizzle with the remaining tamari, 1 tsp oil and season with salt and pepper. Grill for 8-9 mins, until golden and softened
Plate up
- Carefully peel and halve the egg
- Share the gochujang beans between bowls, with the quinoa, cucumber kimchi and grilled broccoli. Top with the egg
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