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 savoury 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 flavourings are well distributed.
Enjoy!

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