Creamy butter beans and avocado paired with zesty mandarin make for a refreshing combination! This is a lovely light meal for warm spring or summer nights.
Place quinoa in a sieve and rinse. Add to a pot with 3 cups of water and bring to the boil, then reduce heat and simmer for 15 minutes with the lid on. Stir occasionally. Once cooked, take off heat and allow to sit for 10 minutes to absorb remaining liquid.
While quinoa is cooking, tear the leaves off the stems of kale. Put 3 Tbsp of boiling water into a large pan over high heat, add the kale and blanch for 2-3 minutes until softening. Remove from heat and drain.
Mix the juice of two lemons and juice of one orange with 15g coriander, finely chopped garlic and paprika.
Drain and rinse the butterbeans. When the quinoa is ready, add it to the kale with the citrus mixture and stir well. Add the beans and stir gently.
Dice the avocado into small cubes then peel the mandarins and separate into segments. Top the quinoa with avocado, mandarin segments and remaining fresh coriander.