Ingredients:

• 1 Artisan Grains Cashew Nut & Cranberry Nut Roast
• 200 ml of cold water
• 200g of Tricolour Quinoa
• 600ml of water
• 1 Vegetable stock cube
• 1 small handful of parsley, roughly chopped
• Juice of 1 lime
• Salt & Pepper, to taste
• 1 400g tin of kidney beans, drained
• 8 salad tomatoes, quartered
• ½ a large red onion, thinly sliced

Method:

1. Preheat an oven to 180°C/ 350°F
2. Add the cold water to the Nut Roast mix, stir well and let sit for 5 minutes.
3. Shape into small balls and place onto a greased or baking paper lined tray.
4. Bake for 20 minutes or until crispy.
5. Bring 600ml of water to a boil, dissolve the stock cube in the water.
6. Add in the Quinoa, bring back to the boil and simmer uncovered for 15 minutes or until the water has absorbed.
7. Remove from the heat, cover and let sit for 5 minutes.
8. Add the lime juice, parsley, salt and pepper to the Quinoa and fluff with a fork.
9. Divide the Quinoa into bowls, top with the Nut Roast bites, tomatoes, onion and beans.
10. Serve with a salad dressing or a squeeze of lime juice.