Quinoa is a complete protein, making it a wonderful addition to anyone’s diet! It’s nutty, filling and versatile. Here’s a simple way to enjoy it, complete with some veggies and toasted seeds.
Created by Amanda Williams
Equipment
- A medium pan
- A large pan with lid
- A medium pot with lid
- A mesh sieve (for draining quinoa when rinsing)
Ingredients
- 450g carrots, peeled and finely diced
- 250g courgette, finely diced
- 60ml soya sauce
- 1-2 cloves garlic, minced
- 2cm fresh ginger, finely sliced
- To finish: minced fresh herbs, like dill, parsley, or coriander
- Also recommended: fresh lemon juice, dried chilli flakes (if you like a bit of spice,) toasted sesame oil
Method
- First toast sunflower seeds and pumpkin seeds in a medium pan, over medium heat, stirring continuously, for about 5 to 10 minutes, or until seeds are slightly browned and fragrant. Remove from heat when they start to pop. Set aside.
- Next, prepare the minced garlic, sliced ginger, and finely diced carrots and courgette.
- While quinoa is cooking, heat a large pan over high heat. Add sunflower oil, sliced ginger, minced garlic, and garlic flakes. Cook until browned and fragrant – a few minutes.
- Add diced carrots and half the amount of soya sauce, mix and cover. Reduce the heat to a medium-high heat and cook for 10 minutes to soften carrots. Add courgette, salt to taste and black pepper powder. Mix well. Cover and cook for another 5 minutes.
- Quinoa should be finished cooking by now. Add it to the pan with the remaining soya sauce. Mix well. Taste and add more salt and black pepper powder if necessary.
- Serve warm topped with toasted seeds, minced fresh herbs and any other condiment you’d like!
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