A healthy recipe again today! This dish is on my household’s weekly menu but after serving it at my dinner parties over Christmas and receiving many compliments, I thought I’d share it with you. You can eat it alone or have it as a side dish to almost anything. It is nutritious, delicious and colourlicious!
Jot it down:
Feeds approx.: 8 people
- 1 ½ cups of a mixture of red and white Quinoa
- ½ yellow pepper chopped into pieces
- ½ green pepper chopped into pieces
- ½ red pepper chopped into pieces
- Small packet of mange tout
- Small packet of baby corn
- 1 onion diced
- 1 tsp. vegetable stock
- ½ cup of soy sauce
- Olive oil
- Salt and pepper according to taste
Rinse the quinoa under cold running water to remove its bitter flavour, tip into a pan and add double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed then set aside. Drizzle some olive oil in a wok and cook onion till reddish in colour. Throw in peppers, mange tout and baby corn and toss around adding the vegetable stock and soy sauce. Do not overcook, vegetables should remain crunchy. Mix the vegetables and quinoa together adding extra soy sauce, salt and pepper if needed.
It is as simple as that.