Chickpea Bean Lunch Bowl

• Cook the quinoa according to package instructions.
  ⅓ cup quinoa
• Dice the onions, garlic and ginger.
  1 onion, 2 clove garlic, 1 thumb ginger, fresh
• In a pan on medium heat add olive oil. Now in goes the onion, garlic and ginger. Add the cayenne pepper. Fry for roughly 5 minutes. Don’t let that stuff burn.
  1 tsp olive oil, ⅛ tsp cayenne pepper
• Drain and rinse the chickpeas and kidney beans. Quarter the cherry tomatoes. Finely chop the spring onions. Add everything into a salad bowl.
  ¾ cup chickpeas, cooked, ¾ cup kidney beans, cooked, 1 handful cherry tomatoes, 2 spring onions
• Now, into the bowl goes the onion mix. Season with salt and pepper!
  Salt and pepper to taste

Feta Sauce

• Add the feta, lemon juice and water into a blender or food processor and give it a quick whirl. Sauce is ready.
  3 oz low fat feta cheese, ½ lemon, 4 tbsp water
• Now assemble the bowl with cooked quinoa, bean salad and feta sauce. Enjoy!