Spicy Quinoa & Vegetable Stir-fry

Cooking time of 30 minutes – Serves 1

Nutritional Information

• 405 Kcal
• 11g Fat
• 1.5g Saturates
• 55g Carbohydrates
• 10g Fibre
• 15g Protein
• 1.1g Salt

Allergens & Dietary Requirements

Allergens

• Soybean
• Gluten

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy-free

Ingredients

• 65g quinoa, raw
• 150ml water 
• 1/2 tbsp olive oil 
• 1 small red onion finely chopped
• 2 cloves of crushed garlic 
• 60g courgette, sliced
• 60g broccoli florets
• 2 medium mushrooms sliced
• 1 medium sized tomato chopped 
• 1/2 tsp chaat masala
• 1/2 tsp red chilli flakes
• 1 tsp reduced salt, light soya sauce
• 1 tsp rice vinegar

Method

1. Rinse the quinoa under cold water. In a saucepan, bring 150ml of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 10-15 minutes until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.
2. In a medium skillet or wok, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened, then add the tomotoes, chill flakes and masala. Cook for another 2 minutes. 
3. Add the courgette, broccoli, and mushrooms to the skillet. Stir-fry for 5 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce and rice vinegar.  Pour the sauce over the vegetables and stir to coat evenly.
5. Add the cooked quinoa to the skillet and toss everything together until well combined. Cook for an additional 2-3 minutes to heat the quinoa through.