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Cannellini bean bowl

A yummy, filling and nutritious cannellini bowl that needs less than 30 minutes to prepare and it makes a great lunch or dinner!

Vegan, nut free, soy free | Serves 2 | MAIN


  • 140g quinoa
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 spring onion
  • Fresh coriander
  • Lemon zest
  • 240g cannellini beans, (drained weight), drained and washed
  • 1 tablespoon capers


  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper
  • Pinch of dried oregano and garlic granules



1.In a small pot add the olive oil, quinoa and season with salt.

2.Saute for a minute on a high medium heat and then add 280ml of boiling water.

3.Cover, lower the heat and cook for 25-30 minutes.

4.While the quinoa is cooking prep the veggies and dressing.

5.Cut the onion and coriander and set aside.

6.Add all the dressing ingredients in a jars or bowl and mix well.

7.Once the quinoa is cooked, let it cool for few minutes before you assemble the salad.

8.Add everything in a mixing bowl, combine well, and adjust the seasoning to your preference.

Happy cooking everyone!

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