Vegetable Quinoa

Quinoa is a fantastic alternative to rice as it is gluten free and packed with protein so really helps when it comes to maintaining a healthy diet. I love quinoa for its versatility, you can flavour it pretty much any way you want to and have it hot or cold!

Cooking it in vegetable stock is one of my favourite ways to eat it as it gives it extra flavour which goes particularly well with meat dishes and curries.

INGREDIENTS:

• 180g tri colour quinoa

• 1 knorr stock cube dissolved in 450ml water

• 1 cup frozen mixed vegetables

• 1/2 tsp salt

• 1/2 tsp turmeric

• 1/2 tbsp garlic finely chopped

• 1/2 tbsp ginger finely chopped

• 1/2 tbsp green chilli finely chopped (optional)

METHOD:

1. Place the quinoa in a fine mesh sieve and wash until the water turns clear then transfer into a large saucepan.

2. Dissolve the stock cube in boiling water then pour into the pan with the quinoa

3. Add in the frozen mixed vegetables, salt, turmeric, garlic, ginger and chilli (if using) then stir to mix well.

4. Place on the hob and bring to boil. Once it starts boiling, cover and lower the heat to a simmer and cook until all of the water has evaporated - keep stirring occasionally to avoid it sticking.

5. Once all the water has evaporated and the quinoa is cooked, remove from the heat and allow to cool for 5 minutes before serving.