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
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.
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