The basil in our homemade pesto helps to protect the digestive and nervous system and contains a range of natural antioxidants.
Serves: 2 | Cook Time: 30 mins | Calories: 556 | Type: Gluten-Free | Macros P: 18g / C: 74g / F: 26g
- 240g cannellini beans (drained)
- 80g quinoa
- 1 aubergine
- 1 red pepper
- 2 garlic cloves
- 200g passata
- 1 tbsp sundried tomato paste
- 20g pine nuts
- Large handful of fresh basil
- 4 tbsp polenta
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Preheat the oven to 220C / gas mark 7.
- Boil a kettle and rinse the quinoa. Dissolve the vegetable stock cube in 300ml boiling water. Place the quinoa in a saucepan with the stock and simmer for 15 mins, then drain the quinoa.
- To make the homemade pesto; roughly chop the basil, pine nuts and finely chop the garlic. Mix half of the garlic with the basil, pine nuts and 1 1/2 tbsp olive oil.
- Cut the red pepper and aubergine into 2cm pieces. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and add the red pepper, the remaining garlic, and aubergine and cook for 10 mins until the vegetables have softened.
- Drain the beans and mash in a bowl, stir in the quinoa. Leave to cool for a few minutes then roll the mix into 8 balls. Make a small hole in each of the balls and stuff with the pesto. Cover up the hole and sprinkle over the polenta to cover. Place the quinoa arancini balls on a baking tray in the oven for 10 mins.
- Stir in the passata and sundried tomato paste to the aubergine and red pepper and cook for 5 mins. Season to taste.
- Spoon the aubergine and red pepper ragu on two warm plates and top with the quinoa & bean arancini balls.