Lemon and Ginger Quinoa

Veronika Sophia Robinson

I usually have a large bowl of cooked quinoa in the fridge just waiting to be used for a sweet or savory dish. This meal makes a quick, tasty, and nutritious lunch. Serve with salad or inside Romaine lettuce leaves.

  • 3 cups cooked quinoa
  • 1 carrot, julienned
  • 1 yellow pepper, sliced
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 cups baby spinach leaves
  • 2 spring onions, sliced
  • Handful green beans, chopped
  • 1/2 cup butternut pumpkin, chopped
  • 1 inch ginger root, finely grated
  • 1 organic lemon, zest finely grated
  • 1 teaspoon smoked paprika
  • Sea salt (generous pinches)
  • Freshly ground coarse black pepper
  • Olive oil

  • Saute onion, garlic, spring onions and pepper in olive oil (or water).
  • Add remaining vegetables and seasonings.
  • When well mixed, add quinoa.
  • Ensure flavorings are well distributed.
  • Enjoy!

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