Quinoa and Black Bean Veggie Nuggets with Fresh Summer Slaw

Name: Quinoa and Black Bean Veggie Nuggets with Fresh Summer Slaw
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Ingredients: 100 g quinoa; 2 cans black beans, drained; 2 eggs, beaten; 2 onions, very finely chopped; 320 g white cabbage, finely shredded; 1 carrot, coarsely grated; 1 red pepper, deseeded and finely chopped; 1 very small onion, finely chopped; 2 tbsp olive oil; 3 1/2 tbsp crunchy peanut butter; 90 g bio yogurt; 3 tbsp parsley, chopped; 4 tbsp chopped coriander; 2 tsp dried oregano; 1 tsp vegetable bouillon powder; 1 tsp English mustard powder; 1 tsp apple cider vinegar

These crispy, protein-packed veggie nuggets are made with a savory blend of quinoa, black beans, and peanut butter. Paired with a zesty, yogurt-dressed summer slaw, they make a delicious and healthy meal for the whole family.

Servings4 Portions

Prep Time35 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

quinoa
100 g
black beans, drained
2 cans
eggs, beaten
2
onions, very finely chopped
2
white cabbage, finely shredded
320 g
carrot, coarsely grated
1
red pepper, deseeded and finely chopped
1
very small onion, finely chopped
1
olive oil
2 tbsp
crunchy peanut butter
1.5 tbsp
bio yogurt
90 g
parsley, chopped
3 tbsp
chopped coriander
4 tbsp
dried oregano
2 tsp
vegetable bouillon powder
1 tsp
English mustard powder
1 tsp
apple cider vinegar
1 tsp

Step-by-Step Instructions

Cook the quinoa according to the package instructions (usually boiling for about 20 minutes). Once cooked, let it stand for 5 minutes, then drain thoroughly to ensure the nuggets aren't too wet.

While the quinoa cooks, heat 1 tablespoon of olive oil in a pan over medium-low heat. Add the finely chopped onions, cover with a lid, and fry for 5 minutes. Remove the lid and fry for another 5 minutes until the onions are soft and lightly golden.

Remove the pan from the heat. Stir in the drained black beans, dried oregano, peanut butter, chopped parsley, and vegetable bouillon powder. Use a potato masher to crush the beans and combine everything into a thick paste.

Add the cooked quinoa and the beaten eggs to the bean mixture. Mix well until the ingredients are evenly distributed and the mixture holds together.