Quinoa with Pumpkin & Sweet Potato
- 150 g broad beans, shelled
- 150g frozen peas
- ½ ripe avocado
- 1 tbsp cream cheese
- 1 tsp paprika
- 1 tbsp tahini
- Squeeze of lemon
- 1 tsp fresh mint
- Bring a large pan of water to the boil. Add the broad beans and peas and cook until tender, around 5-6 minutes. Drain and refresh in cold water.
- Blitz the broad beans, peas, avocado, cream cheese, paprika, tahini, mint and lemon in a food processor.
- Serve on its own or spread on toast or oatcakes