Quinoa with stir-fried winter veg

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

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1. Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
2. Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.

PER SERVING

414 kcalories, protein 15g, carbohydrate 42g, fat 22 g, saturated fat 3g, fibre 9g, salt 1.03 g

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• Parisblue72

  11 January 2009

  Parisblue72 rated this recipe

  

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• Belkey

  24 February 2009

  Belkey rated and commented on this recipe

  

  This was ok for a midweek supper, but I am not sure I would rush to do it again.

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• Frantic Flapjack

  05 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  The recipe didn't look too inspiring, so I added some korma curry paste to the stock and also used fresh tomatoes in place of the dried. I chopped up and fried some paneer and stirred it into the finished dish and served with couscous and coriander instead of the quinoa. Went down well with the family.

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• liz52

  07 March 2009

  liz52 rated and commented on this recipe

  

  Might not have looked inspiring, but it tasted delicious. Have never eaten quinoa before but the oil and lemon juice were just the thing to make it into an alternative to pasta or couscous.

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• Ellie

  26 April 2009

  Ellie rated and commented on this recipe

  

  Really like quinoa but I wasn't overly impressed with this one. Don't think I'll be making this again x

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• ChaCha18

  29 July 2009

  ChaCha18 rated and commented on this recipe

  

  Really enjoyed this, however not the best quinoa recipe i have made. The vegetables mixed really well with the quinoa and made a very healthy and delicious dinner.

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Ingredients

• 200g quinoa
• 5 tbsp olive oil
• 2 garlic cloves , finely chopped
• 3 carrots , cut into thin sticks
• 300g leeks , sliced
• 300g broccoli , cut into small florets
• 100g sundried tomatoes , drained and chopped
• 200ml vegetable stock
• 2 tsp tomato purée
• juice 1 lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian, Vegan, Gluten-free, Super healthy, Dairy-free

Ingredients

• 200g quinoa
• 5 tbsp olive oil
• 2 garlic cloves , finely chopped
• 3 carrots , cut into thin sticks
• 300g leeks , sliced
• 300g broccoli , cut into small florets
• 100g sundried tomatoes , drained and chopped
• 200ml vegetable stock
• 2 tsp tomato purée
• juice 1 lemon

PER SERVING

414 kcalories, protein 15g, carbohydrate 42g, fat 22 g, saturated fat 3g, fibre 9g, salt 1.03 g

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