Quinoa is protein-rich, low-fat, gluten-free and makes a nutritious change from rice or pasta
Ingredients
- 200g quinoa
- 5 tbsp olive oil
- 2 garlic cloves, finely chopped
- 3 carrots, cut into thin sticks
- 300g leek, sliced
- 300g broccoli, cut into small florets
- 100g sundried tomato, drained and chopped
- 200ml vegetable stock
- 2 tsp tomato purée
- juice 1 lemon
Method
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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.
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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.