Quinoa pan with roasted artichokes and tomato sauce

Rachel Vazquez
very easy
5 1
Two beans meet in a fiery sauce... No joke: fibre-rich pulses and protein-rich quinoa are the dream combination if we want to drive away stomach growls for a long time
60 mins
780 mins


Servings: 4
  • 150 g dried kidney beans (alternatively 1 tin of 425 ml kidney beans)
  • 150 g dried black-eyed beans (alternatively 1 tin of 425 ml tiger beans)
  • 1 Onion
  • 2 Garlic cloves
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (à 850 ml) Tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Cayenne pepper
  • 7-10 Tbsp Sugar
  • 150 g white quinoa
  • 150 g Frisée salad
  • 1 glass (à 314 ml) Artichoke Hearts


  1. 1

    Soak the beans separately overnight in plenty of cold water. Pour the beans separately into a sieve the next day, rinse. Separately cook them in sufficient boiling water for about 45 minutes.

  2. 2

    Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil and sauté the onion and garlic. Add the tomato paste and sauté briefly. Add tomatoes and liquid. Chop the tomatoes slightly. Bring to the boil, season with salt, pepper, cayenne pepper and sugar and simmer for about 20 minutes, stirring several times.

  3. 3

    Rinse quinoa with hot water and cook in 350 ml of boiling salted water for about 20 minutes. Clean, wash and drain the salad well. In mouth

  4. 4

    Drain the beans and let them drain well. Drain artichoke hearts, possibly halve them. Heat 2 tablespoons of oil in a large frying pan. Sauté the artichokes in it. Mix in the beans and quinoa and fry briefly. Season well with salt and pepper. Remove from heat and fold in the salad. Season to taste the tomato sauce. Arrange the bean pan with tomato sauce.

  5. 5

    In this way, both types of beans retain their respective typical colour. If a slight red colouring of the light beans does not bother you, you can of course put them in a pot together with the red ones.

Nutrition Facts

600 kcal
86 g
14 g
31 g