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What you'll be getting: 
Black Beans with Seasonal Veggies and Red Quinoa

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Per Serving: 
1/2 c fully cooked black beans
3/4 c fully cooked red quinoa
140 g veggies (cauliflower, summer squash, red pepper, red onion, sweet corn, and cabbage, with a little olive oil) 
1/4 c seasoning sauce (lemon juice, parsley, chickpeas, garlic, tahini, oil, salt, pepper and nutritional yeast)

Equipment needed: 1 pan large enough for beans and veggies, with a lid

Start heating up your pan, when hot add your veggies. If you have a lid you can place it on top, it will speed up the cooking time as it will steam the veggies. You want to cook them until they are tender, this can take anywhere between 5-10 minutes depending on how many servings you have.  

The quinoa is fully cooked and just needs to be warmed. Once it is warm and the rest of the ingredients have warmed, you can plate everything up. Top off by drizzling the rest of the sauce over the dish. From start to finish this dinner takes less than 15 minutes. Enjoy! 

When your veggies are tender, add the beans and half of the sauce. Place the lid on top and remove the pan from the heat. Let the steam warm the beans. 

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