Marrow and beans in a smoky tomato sauce with quinoa

For some reason I was really unsure about quinoa. I had it twice before and I know it is healthy, but was never very impressed with it. This time round, it was delicious. Not sure whether it was the rain itself that was good, or the way I cooked it, but it came out perfectly fluffy and simply tasty. It is not nice raw though, my baby tried it and didn't enjoy it ;)

I love marrow, it is one of the vegetables that we always had in the garden when I was growing up, they are still there every year. In the summer we would have it very often, mostly in the form of a stew with red pepper, onion, tomatoes and smoked sausage. The taste is lovely, but as I don't eat sausages any more, I had to think of something different. And so this is a vegan alternative, I loved it just the same and if you have red pepper, it would go so well here as well. So simple and delicious!

* indicates that the ingredient is organic / easily available in the UK as organic

Prep time 5 mins

Cooking time 40 mins

Serves 2 and a baby x2


1 marrow*

4 shallots*

2 cloves of garlic*

1 teaspoon chipotle paste (this amount just gives nice flavour and is ok even for a baby, add more for heat)

1 can of chopped tomatoes*

2 cans of beans* (I used cannellini and pinto beans, but any beans will do)

2 tablespoons olive oil*

salt to taste

small bunch of parsley

1 cup quinoa* (I used pearl quinoa)

1 tomato stock cube*


Peel the marrow, slice it lengthways and spoon the seeds out. Cut it into small cubes. Heat oil in a large pan, add quartered shallots, chipotle paste, crushed garlic and marrow, fry for 5 minutes. Now add tomatoes and beans, cover and let it cook for 30 minutes or until marrow softens. Season to taste and garnish with chopped parsley.

Rinse quinoa well in plenty of cold water. Put it in a pot with double the amount of cold water and a stock cube. Cover and let it simmer for 15 minutes, stirring occasionally to make sure the stock cube is dissolved. When almost all the water is absorbed, take it off the heat and keep aside until serving. The remaining water will be absorbed in the meantime.

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This recipe has been entered to the Meat Free Mondays feature at Tinned Tomatoes.