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, sugar 14g, salt 1.03 g

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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, sugar 14g, salt 1.03 g

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