White Bean and Quinoa Bowl with Coconut-Lemon Dressing

Ingredients

• 200 g cooked quinoa — warmed
• 240 g canned cannellini beans — drained and rinsed
• 80 g kale — finely shredded, tough stems removed
• 14 g ground flaxseed — no preparation
• 120 g coconut yoghurt — unsweetened
• 20 ml lemon juice — freshly squeezed
• 10 ml olive oil — extra virgin
• 2 g iodised salt — fine optional

Instructions

1. In a medium bowl, whisk together the coconut yoghurt, lemon juice, olive oil, and salt (if using) until smooth to form the coconut-lemon dressing.
2. Place the finely shredded kale in a large mixing bowl, add 2 tablespoons of the dressing, and massage the kale with your hands for 1–2 minutes until slightly softened to make it easier to digest.
3. Gently warm the cooked quinoa and rinsed cannellini beans together in a non-stick pan over low heat for 2–3 minutes with a splash of water, just until heated through but not sizzling, then remove from the heat.
4. Add the warm quinoa and beans to the softened kale, sprinkle over the ground flaxseed, and toss gently to combine without mashing the beans.
5. Divide the mixture between two small bowls and drizzle each serving with the remaining coconut-lemon dressing just before eating.