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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200°C. Mix garlic, thyme and lemon juice in a small bowl. Place mushrooms on a large baking tray. Lightly spray with oil and drizzle lemon mixture on top. Bake for 40 minutes or until mushrooms are cooked.
2 Meanwhile, place beans, stock and lemon zest in a deep bowl. Purée with a stick blender (or in a food processor) until just smooth.
3 Rinse quinoa well and place in a large saucepan with 2 cups cold water. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until all water evaporates.
4 Combine quinoa, corn and peas in a large bowl. Microwave for 2-3 minutes or until hot. Heat bean purée in a small saucepan set over a medium heat for 3-5 minutes or until hot.
5 Place mushrooms on plates, top with quinoa mix and bean purée and serve.
Make it gluten free: Use gluten-free stock.
Calories 308 cal
Kilojoules 1290 kJ
Total fat 6 g
Saturated fat 1 g
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