Veggie nuggets with summer slaw - Good Food Middle East
Made from protein-rich quinoa and peanut butter, these flavoursome nuggets taste great served with our healthy slaw made with gut-friendly bio yoghurt.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Stove
- Nonstick skillet
- Potato masher
- Measuring spoon
- Mixing bowl
- Spoon
- Grater
- Plate
- Serving bowl
Ingredients
- 100g quinoa
- 2 onions (320g), very finely chopped
- 2 tbsp olive oil
- 2 x 400g cans black beans, drained
- 2 tsp dried oregano
- 3½ tbsp crunchy peanut butter
- 3 tbsp parsley, chopped
- 1 tsp vegetable bouillon powder
- 2 eggs, beaten
- 90g pot bio yogurt
- 1 tsp English mustard powder
- 1 tsp apple cider vinegar
- 1 carrot (150g), coarsely grated
- 1 red pepper, deseeded and finely chopped
- 1 very small onion, finely chopped
- 320g white cabbage, finely shredded
- 4 tbsp chopped coriander
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