25 Nov Fried Veggie Quinoa

Quinoa is gluten free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.

Serves 2 | 45 minutes

Ingredients

1/2 cups white quinoa

1 cup Water or stock

2 tbsp Olive oil

Pinch of salt

1 zucchini, diced

1 red capsicum, diced

1 brown onion, diced

2 cloves garlic, minced

1/2 cup corn

1/2 cup chickpeas

200g mushrooms, sliced

1 cup cherry tomatoes, chopped

1/2 lemon, juiced

1 tbsp Moroccan seasoning

1/2 tsp paprika

1/4 tsp cinnamon

 

Method

1.  Rinse quinoa under cold water in a mesh strainer. Then add the drained quinoa and a dash of olive oil to a small saucepan on a medium high heat, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
2. Add 1 cup of water of stock and pinch of salt to the saucepan, bring to boil. Once boiling, reduce heat to and cover for 15 minutes. When finished, remove from heat and let it sit, covered for 5 minutes.
3. In a separate frying pan on medium-high heat, add a tablespoon of oil. Add onion, cooking till translucent. Then add garlic, capsicum and zucchini and spices, cook till browned. Add mushrooms and corn, cook till browned.
4. Add chickpeas and cooked quinoa, stir for 2 minutes on low-medium heat. Add lemon juice and salt and pepper to taste.
5. Top with fresh cherry tomatoes.

 

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