- 3 cups Kidney Beans, use canned or uncooked
- 1 cup Broccoli
- 100 g String Green Beans
- 300 g Cooked Quinoa
- Per taste Feta Cheese, to sprinkle on top
Start with slicing the onions and dicing the tomatoes into small cubed size pieces. Use a vegetable chopper to save up on time. Keep them aside in separate bowls.
Cut broccoli into small pieces with green string beans.
Cooking Kidney Beans
If you’re using canned kidney beans you can skip this step and go straight to assembling the bowl. If you’re cooking the kidney beans from scratch, keep reading.
Kidney beans need to be soaked for a few hours (preferably overnight), for best results. Start by boiling salt water then add the soaked kidney beans and boil them until they are soft. Once done, take it out and keep it aside to let cool.
In the same water, add the cut broccoli and string beans and bring it to a boil as well. Once they are fully boiled and soft, add them to a separate bowl to cool down. Please note that brocooli will be done quicker than string beans. Use a strainer to take out the broccoli while the string beans are still being boiled.
Assembling the bowl
Add cooked quinoa on a bowl. Top it with the kidney beans, broccoli, and string green beans.
Season with salt, pepper, dried oregano, and a hint of cumin.
Serve and enjoy!