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Plant-Based Vegan Recipes
  • Quinoa Black Bean Lettuce Satay Cups | Sea Superfoods | High Protein Vegan Breakfast
  • Alexander Komarov
Quinoa Black Bean Lettuce Satay Cups | Sea Superfoods | High Protein Vegan Breakfast

QUINOA BLACK BEAN LETTUCE SATAY CUPS 

(Serves 2)

 

Ingredients

• 2-4 baby gem lettuce

• 100g quinoa

• 80g black beans (drained weight)

• 40g sweetcorn

• 80g cherry tomatoes, chopped small

• 1 spring onion, thinly sliced

• 1 small bunch fresh herbs, chopped (e.g. coriander, parsley, mint)

• 1 lime

• 1 tbsp olive oil

• Salt and pepper

Satay Sauce

• 3 large tbsp runny smooth peanut butter

• 1 tbsp lime juice

• 1 tbsp coconut sugar or maple syrup

• 1 tbsp tamari soy sauce

• 3-4 tbsp water

• 2 tbsp Sea Superfoods

• To serve: diced red chilli, optional

 

Instructions

  1. Cook the quinoa according to packet instructions and leave to cool.
  2. Stir together the black beans, sweetcorn, cherry tomatoes, spring onion and chopped fresh herbs. Zest the ½ the lime and add that to the bowl with 1 tbsp lime juice and 1 tbsp olive oil. Season with salt and pepper.
  3. Make the satay sauce by stirring together the peanut butter, lime juice, coconut sugar or maple syrup and tamari soy sauce. Gradually add enough water to reach a drizzling consistency. Season with salt and pepper.
  4. Carefully break up the baby gem lettuce so you have little cups.
  5. Fill thee lettuce cups with roughly 2 tbsp quinoa and top with some black bean salsa. Drizzle over the satay sauce and sprinkle over the Sea Superfoods and some fresh chili.
  • Alexander Komarov

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