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| This salad of smoked quinoa, carlin peas and tomatoes comes to us from the Age Well Project. The smoky flavours from the quinoa are complimented by smoked paprika, cumin and the sweet acidity of roasted tomatoes. |
Grown by Peter Fairs in the fields of Essex, nutty and light wholegrain quinoa is traditionally smoked over oak and beech by Rob Morton in his Norfolk smokehouse to produced our smoked quinoa. It's easy to cook and perfect for salads, as a side dish, in soups or as an alternative to rice or cous cous.
The Age Well Project is an excellent blog (and books too) about the science of longevity, distilling published research to make it accessible in our everyday lives. The project highlights the important role of whole grains and pulses in a nutritious diet and the website features many excellent recipes that can be used with our pulses and grains.
Serves 4
IngredientsFor the peas
For the tomatoes
For the quinoa
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Method
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This easy and quick dinner from Claire Thomson's brilliant new book One Pan Beans makes the most of whatever veg you have to hand, combined with fragrant fennel yoghurt and hearty borlotti beans.
Infused with warming garam masala, a hint of pepper and cayenne, and vibrant vegetables, these fritters make a satisfying meal at any time of day. They're packed with fibre and plant-based protein - thanks to the fava bean flour, which delivers an impressive 26g of protein per 100g.
