Veggies & quinoa

Serves 2
    Ingredients:
  • 1 cup quinoa
  • 1 carrot
  • 1 broccoli
  • 1 courgette
  • 1 red bell pepper
  • 1 medium onion
  • 1 clove of garlic
  • 1 tsp mixed hebs
  • 1 tsp hempseeds
  • 2 tsp of tumeric
  • 2 tsp of salt
  • 2 tsp of black pepper
  • Cherry tomatoes
  • Corriander leaves
    Recipe:
  1. Wash the quinoa until the wash runs clear and boil with 1 tsp of turmeric for 15 minutes.
  2. On a chopping board, cut the florets from the broccoli, then cut or break them into bite-sized pieces.
  3. Diagonally slice the carrot and slice the courgette into circles then cut into quarters.
  4. Fill a large pan with water, add a tiny pinch of salt and bring to the boil over a high heat.
  5. First add in the the carrots and cook for 3 minutes.
  6. Then add the broccoli and courgettes making sure they’re submerged in water and cook for 2-3 minutes. Make sure the green vegetables are bright green and it is not overcooked.
  7. Drain the vegetables using a colander and set aside.
  8. Heat the oil in the frying pan. Add the chopped onion and garlic, cook till golden.
  9. Add the chopped red bell pepper and fry for 1-2 minutes, add in the boiled carrots and courgettes to the pan mixing it all together and cooking for another 1-2 minutes.
  10. Seaon with 2 tsp of salt, 1 tsp of black pepper and mixed herbs.
  11. Plate the cooked vegetables and the quinoa.
  12. Add cherry tomatoes, sprinkle 1 tsp of hempseeds and garnish with corriander leaves to complete the meal.