The protein cooking time listed in this recipe has been updated.
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Harissa Butterbeans & Mango Salsa with Quinoa
Sweet mango, crunchy cucumber, zingy lime: our salsa channels tropical climes. It’s just the match for spiced butter beans, stewed with harissa and maple syrup until gorgeously sticky, and served with fluffy quinoa.
Ready in 20
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 midi cucumber (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tbsp harissa paste (use half) (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)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 2 tbsp tomato purée (use half)
- 1 onion (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 90g Tenderstem broccoli (use half)
- 20g flaked almonds (Nuts)
- 1 mango (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 648
Protein: 24g
Carbs: 67g
Fat: 31g
Ingredients
- 20g flaked almonds (Nuts)
- 1 mango (use half)
- 2 tbsp tomato purée
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 unwaxed lime
- 80g quinoa (Quinoa 100%)
- 1 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)
- 250ml natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 onion
- 1 midi cucumber
- 90g Tenderstem broccoli
Nutritional Information
Calories: 563
Protein: 22g
Carbs: 61g
Fat: 25g
Harissa Butterbeans & Mango Salsa with Quinoa
Sweet mango, crunchy cucumber, zingy lime: our salsa channels tropical climes. It’s just the match for spiced butter beans, 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 large saucepan filled with salted water to a boil
- Pull out a medium bowl, a medium frying pan, a peeler & a sieve
Boil & grill
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Trim the broccoli and cut into thirds. Add to the foil-lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Grill for 8-9 mins, until golden and softened
Make the salsa
- Meanwhile, thinly slice half the onion, then finely dice the remaining. Dice the cucumber into 1cm chunks. Peel and dice half the mango into 1cm chunks
- Add the cucumber, mango, diced onion, juice from half the lime and 1 tsp oil to the medium bowl. Season with salt and pepper, toss to combine, then set aside
Toast the almonds
- Heat the medium 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
Make the harissa butterbeans
- Drain and rinse the beans
- Return the frying pan to medium-high heat with 2 tsp 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 beans and stir to coat. Remove from the heat, then pour in the half bottle of kefir and stir until combined. Season to taste with salt and pepper
Plate up
- Share the quinoa between bowls, with the mango salsa and broccoli alongside. 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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