This is my go to lunch on weekends during the summer. Its also good reheated for lunch too. Its a variation on a taco salad I sometimes have.
You will need:
- Red and Yellow Peppers
- Green beans
- Spring onion or red onion
- Red Kidney Beans
- Curry powder
- Lemon or lime juice
Start cooking the quinoa in a small saucepan. Meanwhile sweat the onion and garlic in a frying pan.
When the liquid has nearly evaporated from the quinoa add the green beans and half the red kidney beans.
When the water has evaporated add the rest of the beans, the peppers, the onion and garlic.
When the veggies are all warmed through, add salt, pepper and curry powder (I use 2 tablespoons!) and the lemon juice. (I use 1 tablespoon)