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.
Speedy Harissa Butterbeans & Mango Salsa with Quinoa
Sweet mango, crunchy cucumber, zingy lime: our salsa channels tropical climes. It’s just the match for spiced butterbeans, stewed with harissa and maple syrup until gorgeously sticky, and served with fluffy quinoa.
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 80g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 2 unwaxed lime
- 1 cucumber
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 160g quinoa (Quinoa 100%)
- 20g flaked almonds (Nuts)
- 2 tbsp tomato purée
- 1 mango
- 180g Tenderstem broccoli
- 2 onion
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
Nutritional Information
Calories: 543
Protein: 19g
Carbs: 57g
Fat: 25g
Speedy Harissa Butterbeans & Mango Salsa with Quinoa
Sweet mango, crunchy cucumber, zingy lime: our salsa channels tropical climes. It’s just the match for spiced butterbeans, stewed with harissa and maple syrup until gorgeously sticky, and served with fluffy quinoa.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a large frying pan, a peeler & a sieve
Boil & grill
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, trim the broccoli and cut into thirds
- Add the broccoli to the foil-lined baking tray, drizzle with 2 tsp oil and season with salt and pepper
- Grill for 8-9 mins, until soft and golden
Make the salsa
- Meanwhile, thinly slice 1 onion, then finely dice the remaining. Peel the mango then dice into 1cm chunks, along with the cucumber
- Add the cucumber, mango, diced onion, juice from 1 lime and 2 tsp oil to the large bowl. Season with salt and pepper, toss to combine, then set aside
Toast the almonds & make the harissa beans
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Drain and rinse the beans
- Return the frying pan to medium-high heat with 1 tbsp oil. Once hot, add the sliced onion and cook for 4-5 mins, until softened
- Add the tomato puree and harissa and cook for another 30 secs, then add the soft cheese and beans and stir to coat. Season to taste with salt and pepper
Plate up
- Serve the quinoa, mango salsa and broccoli into bowls. Spoon over the harissa beans
- Cut the remaining lime into wedges and serve alongside. Scatter over the toasted almonds to finish
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