Tomato Quinoa + White Bean, Pumpkin and Kale Casserole


There’s something to be said about staples.

They become like best friends, somewhere you can go to when times get crazy.  A dependable, and welcoming hug, a comfy shoulder, nourishing for the soul as well as the body and mind.

That’s how I feel about these next two dishes.  I can just see myself making them over and over again.  The variations may change, but the formula will stay the same.  Why?  Because it’s easy, flavourful, nourishing and done in a flash.

Tomato Quinoa with Green Beans

Makes 3 x 120 g serves


quinoa 1/2 cup (soaked and rinsed well)

tomato 65 g (about 1 medium tomato)

capsicum 65 g (1/2 cup chopped)

1 garlic clove

1 cup of water

frozen green beans 100 g


Place the tomato, capsicum, garlic and 1 cup of water in a blender and blend until smooth.

In a small saucepan, add the rinsed quinoa and add the tomato/capsicum blend.  Season to taste.

On medium-high heat, bring it to the boil.  Then reduce heat to low, cover and leave to cook.  About 15-20 minutes.  When quinoa is cooked, turn heat off and add the frozen green beans. Leave lid on for another 5 minutes before you fluff the quinoa to warm through the beans.  You don’t want to over cook them.  Stir and adjust seasoning if required.

Pumpkin, White Bean and Kale Casserole

Makes 3 x 120 g serves

1/3 cup of water

Pumpkin 120 g

1 can of cannellini beans

Tuscan kale 40 g

1 garlic clove

1 vegan stock cube


Add water, garlic and pumpkin to a medium saucepan, cover and cook on medium heat until pumpkin starts to get soft.  Add more water if needed to keep it from drying out.  Once the pumpkin is soft, add the kale, stock cube, beans, and another 1/3 of a cup of water.  Cook for another 5 minutes, until beans are warmed through and kale has softened.  I like to squash some of the beans and the pumpkin a little bit and mix it with the water to make a little bit of a sauce.  Season to taste.


As you can see from the methods, both dishes are really simple to prepare and shouldn’t take long at all.  I’m constantly rushing, so I always make sure I can cook in minimal time.  I know that there’s lots of you out there like me, time poor, which is why I share all these recipes.

Whilst they are simple, they are still tasty and best of all nourishing.

Would love to hear how you go with them if you try them out.

Also, I’m happy to change measurements to cups if people prefer that rather than grams.  Whatever works.


Peas, love and mungbeans






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