Written By Sophie
This is a really simple and quick recipe to make. I often find that I’m starving by the time I get home for work and don’t have the patience or time to spend ages making something, but at the same time want something substantial and healthy.
This recipe is great because it is very versatile – you can interchange the vegetables for any that you have in your fridge as well as having it alongside other ingredients you might have. I had mine with half an avocado that needed eating and some lettuce.
Also, the spices can be adjusted to your taste, but I have picked those that add taste without being overwhelming, and those that have very beneficial properties for health (e.g. Cayenne Pepper and Tumeric).
Ingredients (serves 2 smaller portions, or 1 main meal):
- 1 red pepper
- 1 courgette
- 2 portobello mushrooms
- 1 small onion
- 1 garlic clove
- 1 green chilli (optional)
- 40g quinoa (I used a mixture of red and white quinoa)
- 1 tbsp tamari sauce
- Spices – a pinch of each: paprika, cayenne pepper, ground coriander and turmeric (These are all optional and you can add more or less depending on your tastes)
1) Cook the quinoa according to the pack directions (usually you add 2-3 times the volume of the quinoa which worked out as around 200ml per the 40g I weighed out).
2) Add the turmeric to give the quinoa an extra kick! Cut up all the vegetables into smallish chunks..
3) Pan fry the chilli and garlic with a few minutes. Once you start smelling the flavours add the remaining vegetables. After a couple of minutes add the remaining spices…and then half the tamari sauce.
4) Once the quinoa is cooked add to the vegetables along with the rest of the tamari. Stir for a few minutes and then serve into 2 portions!
5) I enjoyed my first portion for dinner with half an avocado