I absolutely adore this recipe. We all have that one go-to dish that doesn’t take up much time, requires minimal effort, yet still tastes lip smackingly delicious.
This is mine.
I was always scared of quinoa – I’d imagined that an ingredient with such a ridiculous, stress causing name would require similarly ridiculous, stress causing cooking. I was wrong though, it couldn’t be easier; although opening the packet without spilling any is a little tricky.
If you haven’t tried it, quinoa doesn’t really taste of anything. Which is great because you can flavour it however you want and serve it with pretty much anything – here, I served mine with Paprika and Chilli Salmon, but it would be great with spicy chicken, chilli and garlic prawns, or just with a bowl full of veg!
After reading a number of recipes online, I sort of just created my own with flavours and veg I know I enjoy.
- 1/4 cup quinoa
- 1/2 cups of stock (about 120ml. Because it is such a small amount of stock, I only use 1/2 a stock cube so it doesn’t over power the dish)
- 1 tbsp coconut oil / olive oil / Fry Light
- 1/2 small onion
- 1 tsp diced garlic
- 1/2 tsp cumin seeds
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- Chilli flakes
- 1/2 tsp coriander (use more if it’s fresh)
- 1 cubed carrot
- 1 cubed courgette
- 1/4 cup peas
- 1/2 cup broccoli
- Rinse the quinoa under cold water for around 2 minutes – I recommend placing it in a sieve to do so.
- Place the stock, quinoa, peas and broccoli in a pan and bring to the boil
- Bring it down to a low heat and cover, allowing to simmer for around 10-15 minutes
- Once tender and the stock has just about been absorbed, remove from the heat and keep covered. This will give the quinoa time to absorb the rest of the liquid whilst you prepare the the veg
- Par-boil the carrots
- In a frying pan, heat your chosen oil on a high flame until hot
- Lower the heat to a medium flame and add the courgette and carrots
- After around 2 minutes, add all the spices, stirring continuously
- Cook until the veg is cooked and then add to the quinoa pan
- Mix together thoroughly and enjoy!
I love the idea of using butternut squash as well and perhaps serving it with some homemade hummus and falafels!
Such an easy recipe, yet so yummy! I also love that you can enjoy it warm or cold!
This is enough for one person, but I often make more so I can keep it refrigerated for the rest of the week when I’m at work.