Recipe courtesy of Ella Mills and Beko who worked together on the Eat Like A Pro campaign.
240 grams of quinoa
500 grams of frozen peas
150 grams of almonds
8 tablespoons of olive oil or sesame oil if you have it
4 cloves of garlic
A large pinch of chilli flakes to taste
200 grams of kale
2 tablespoons of tamari Juice of 1 lime
Salt and pepper
Start by cooking the quinoa – you want about double the amount of boiling water to quinoa, and let it boil for about 12-15 minutes.
While that cooks, toast the almonds in a large frying pan with 1 tablespoon of tamari. Let them heat until they start to brown and slightly catch. Put to one side.
In the same pan (but without the almonds) add 4 tablespoons of olive oil, crushed garlic and chilli flakes. Start to heat this, once it’s bubbling add the chopped kale and courgette. Sauté everything until cooked, which should take about 5-10 minutes, then take off the heat.
Place the peas in a pan with cold water, bring them to the boil and then drain them. Add half the peas to a food processor with 4 tablespoons of olive oil, juice of 1 lime, some salt and pepper to taste, and blend to a puree.
Add the other half of the peas, the courgette, kale, 1 tablespoon of tamari and a little olive oil into the quinoa and stir, season to taste.
Serve the quinoa with the pea puree on the side or mix it in to make it extra creamy! Then finally sprinkle the almond over the top of your bowl!
Note: If you want to save a pan, do the pea puree first and use this same pan for the quinoa.
Beko is proud to launch ‘Eat Like A Pro’, its new initiative with support from FC Barcelona aimed at raising awareness of the rapidly growing rates of childhood obesity around the world. The campaign aims to tackle the issue by empowering and helping parents globally on the importance of healthy eating whilst encouraging children to emulate their FC Barcelona heroes and ‘Eat Like A Pro’.