Loaded Quinoa and Bean Lunch Bowl

With the lockdown looming and the dreaded COVID-19 in full swing, it's time to start looking at the back of the pantry and use some of those dry grains and tins of beans. This bowl is a high fibre, protein packed lunch which will keep the family full 'til dinner. It's the perfect 1 pan recipe, and can be left on a gentle simmer as you hop onto that unscheduled conference call.

Ingredients

1/2 a white onion, finely chopped
2 garlic cloves, finely chopped
1/2 courgette, chopped
A handful of Olives (I used one pouch Oloves Basil and Garlic, although any olives will do!)
1 tin chopped tomatoes
1/2 cup red quinoa
1 tin canelini beans
1 tbsp pesto (I used Trader Joe's vegan kale and cashew pesto)
1 tsp EVOO
Salt and pepper to taste (I used Trader Joe's Onion Salt)
1/2 white wine
1/2 cup warm water

Method

In a saucepan on low heat fry the onion and garlic until soft, add the tomatoes (and juice) and beans and simmer for 15 minutes before adding the water, wine and quinoa. Cover, and leave for 20-30 minutes until the quinoa is soft. Season, mix in the pesto, and olives, and serve. Perfect with a chunk of crusty bread!