Quinoa is one of my favourite foods at the moment as it cooks quickly and is quite versatile- to date I’ve used it in salads, muffins, burgers, to stuff vegetables….
This dish can be varied from season to season by changing the vegetables used.
Recipe adapted from Veg Kitchen’s ‘Quinoa Paella‘. Serves 4.
-2 1/2 tablespoons olive oil
-2 cups vegetable stock
-1 red capsicum, diced
-1 red onion, diced
-1 cup sliced mushrooms
-8 snow peas (or 1 cup peas)
-1 head of broccoli, cut into small florets
-1 cup quinoa, uncooked (rinse it in cold water to get rid of the bitter coating)
-1 teaspoon turmeric
-1/2 cup chopped parsley
-salt & freshly ground black pepper
1. Heat the oil in a deep non-stick fry pan over a gentle heat. Add the onion, broccoli, capsicum and mushrooms and cook for 5 minutes, stirring occasionally.
2. Add the stock, quinoa and turmeric and stir through. Season with freshly ground black pepper (and salt if necessary) and once it begins to simmer, cover with a lid and allow it to simmer further.
3. After 5 minutes, stir in the snow peas. Cover again and allow it to simmer for another 10 minutes.
4. Turn off the heat and stir in 1/4 cup of the parsley. Sprinkle the remaining parsley on top and serve immediately.