Thu, May 24 2012

Quinoa with stir-fried winter veg

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 leeks , sliced * 300g broccoli , cut into small florets * 100g sundried tomatoes , drained and chopped * 200ml vegetable stock * 2 tsp tomato purée * juice 1 lemon
Nutrition Information
414 kcalories, protein 15g, carbohydrate 42g, fat 22 g, saturated fat 3g, fibre 9g, salt 1.03 g
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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.
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