Quinoa With Stir-Fried Winter Veg

Quinoa is protein-rich, low-fat, gluten-free and makes a nutritious change from rice or pasta

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  414

• Protein

  15g

• Carbs

  42g

• Fat

  22g

• Saturates

  3g

• Fibre

  9g

• Sugar

  14g

• Salt

  1.03g

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

Directions

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.

Categories: All Christmas, Grains & Pulses, Healthy, Seasonal