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