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Rainbow Quinoa
Serves 1 – quick and easy
50g/60ml Dry Quinoa
½ tsp Bouillon Stock Powder
¼ Red Onion
1 tbsp Olive oil
2 Chestnut Mushrooms
2 Tomatoes
or 1 Sun-dried Tomato
2 tbsp Frozen Soya Beans or Peas
2 tbsp Frozen Sweetcorn
1/4 Orange pepper or carrot
1 tbsp Pumpkin seeds
Large handful Fresh parsley leaves, chopped
Freshly ground Black Pepper, to taste
Method
Rinse quinoa in a sieve under running water. Add to a pan with 250ml of boiling water and the bouillon, stir. Bring to the boil and simmer gently for 10 minutes.
Meanwhile, dice red onion, mushrooms and orange pepper, if using, into pea size pieces and gently fry in the olive oil. Dice tomatoes. Once the onion mix is soft turn off heat and add frozen vegetables, stir and leave until next stage – this thaws them slightly, therefore reducing cooling of quinoa when added.
When quinoa has cooked for 10 minutes add the vegetable mix and tomato. Bring back to the boil and cook for approximately 5 more minutes stirring occasionally – all liquid should be just absorbed, quinoa translucent and vegetables cooked. Add extra water if mix becomes dry before cooked.
Meanwhile, grate the carrot, if using and chop the parsley. Stir in the rest of the ingredients and serve on a bed of spinach or with a green salad, also nice with a dollop of hummus on top.
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