Winter Vegetable, Cannellini Bean & Quinoa Casserole Recipe

Winter Vegetable, Cannellini Bean & Quinoa Casserole

Ingredients

1 onion
200g carrots
2 celery sticks
2 garlic cloves
A handful of flat leaf parsley
400g tin of cannellini beans
300g quinoa
1 vegetable stock cube
200g cavolo nero
1 lemon

Prep: 15 mins | Cook: 30 mins

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Method

1. Trim, peel and finely chop the onion. Peel and dice the carrots into 1cm-thick pieces. Dice the celery sticks to match. Peel and grate or finely slice the garlic cloves. Finely chop the parsley stalks and roughly chop the leaves. Fill and boil the kettle.

2. Heat 2 tbsp olive oil in a large casserole dish over a medium heat. Add the onions, carrots and celery sticks with a pinch of salt and pepper. Cook for 5-8 mins, stirring reguarly, till the veg are glossy and begining to soften around the edges. Add the garlic and parsley stalks and fry for 1 min.

3. Drain and rinse the cannellini beans.

4. Stir 300g quinoa into the veg. Add the cannellini beans. Dust in the vegetable stock powder and pour in 1½ ltrs hot water from the kettle. Bring the mixture to the boil, then reduce the heat and simmer for 20 mins till the quinoa is tender.

5. Meanwhile, strip the cavolo nero leaves off their woody stalks and roughly chop the leaves. Zest the lemon.

6. When the quinoa is tender, add the cavolo nero leaves and lemon zest. Squeeze in the juice from half the lemon. Simmer for 5 mins till the cavolo nero leaves are cooked and bright green. Taste and add more salt, pepper or lemon juice, if you think it needs it.

7. Spoon the casserole into 4 warm bowls. Scatter over the parsley leaves. Drizzle over a little olive oil and serve.