Quinoa, Kale and Borlotti Bean Stew

Ingredients

• 1 medium onion (diced)
• 1 medium carrot (diced)
• 1 medium courgette (diced)
• 1/2 - 1 teaspoon chilli flakes
• 1 teaspoon fennel seeds ((optional))
• 2 cloves garlic (crushed or grated)
• Salt and pepper
• 400 g tin chopped tomatoes
• 400 g tin borlotti beans
• 100 g bag of pre-prepared kale ((See Note 1))
• 250 g pre-cooked quinoa

Instructions

1. 1

   In a large pan over a low heat, fry the onion, carrot and courgette for 5 minutes, stirring occasionally, until softened and just beginning to brown.

2. 2

   Add the chilli, fennel and garlic and fry for 1 more minute, then add the salt and pepper, tomatoes, borlotti beans and kale. Turn the heat up and cook for 3 minutes.

3. 3

   Add the quinoa and cook for 1 more minute and then serve.