- 100g dried quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 1 tbsp sesame oil
- 1 small red onion, thinly sliced
- 1 garlic clove, grated
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp ground coriander
- 1 tbsp wheat-free tamari
Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…
- 1 red pepper, cut in 1cm/ ½ slices
- 1 large courgette (about 250g/9oz), sliced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 100g green beans, tailed and cut in half
- 2 tbsp sesame seeds
- small pack coriander, roughly chopped
For the dressing
Cook the quinoa following pack instructions and leave to cool.
In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.
Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.
After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.
Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.