White Bean and Quinoa Soft Bowl with Coconut Yoghurt

Ingredients

• 180 g cooked quinoa — warm or at room temperature, fluffed
• 240 g canned cannellini beans — drained, rinsed well
• 40 g baby spinach — roughly chopped
• 16 g ground flaxseed — ready to use
• 120 g unsweetened coconut yoghurt — thick style if possible
• 10 ml extra virgin olive oil — for drizzling optional
• 1 g ground ginger — ready to use optional
• 2 g fine sea salt — or to taste

Instructions

1. In a medium bowl, gently toss the warm or room-temperature cooked quinoa with half of the salt to season lightly.
2. In a separate bowl, mash half of the rinsed cannellini beans with a fork until soft and creamy, then fold in the remaining whole beans to keep some texture.
3. Add the chopped baby spinach, ground flaxseed, remaining salt, and ground ginger (if using) to the beans, and stir until the spinach just wilts and everything is evenly combined.
4. Divide the quinoa between two small bowls, spoon the bean–spinach mixture over the top, and gently swirl on the coconut yoghurt.
5. Drizzle each bowl with a little olive oil if using, and add a splash of warm water (10–20 ml per bowl) if you prefer a softer, more porridge-like consistency that is easier to digest.