large tomatoes
25g raw azuki beans
1 bay leaf
1⁄4 of a small onion
1 clove of garlic
1 handful of spinach
20g Iswari White Quinoa
1⁄2 teaspoon Iswari Turmeric & Black Pepper
1 handful of coriander
10g red pepper
Juice of half a lemon
Olive oil
Salt
1. Cook the azuki beans in a saucepan with boiling water, salt and a bay leaf for about 50min.
2. Drain and set aside.
3. Meanwhile, prepare the quinoa.
4. Put it in a saucepan with twice as much boiling water and salt.
5. Cover and simmer for 20 minutes.
6. Preheat the oven to 200°C.
7. Cut off the tops of the tomatoes and, using a spoon, remove the seeds from the inside (save them for use in a stew or soup).
8. Place the tomatoes on a baking sheet lined with parchment paper, sprinkle with a pinch of salt and oil and bake for 15-30 minutes at 170°C. 9. In a frying pan, sauté the onion and chopped garlic in a drizzle of olive oil.
10. Add the chopped red pepper with the turmeric & black pepper and sauté until they begin to soften.
11. Then add the quinoa and beans and cover.
12. Remove from heat, sprinkle with chopped fresh coriander, and mix well.
13. Spoon into the roasted tomatoes.
