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.
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.