Spring Vegetables and Quinoa
Full of protein and veggies, this dish is perfect for lunch or dinner. It can also work as a side dish to complement most meals.
3⁄4 cup quinoa, rinsed
1⁄4 teaspoon salt
1 tablespoon canola oil
1 Spanish onion, sliced
220 g snow peas, trimmed
2 cloves garlic, minced
1⁄4 cup salt-reduced
vegetable stock
2 tablespoons apricot all-fruit jam
1 tablespoon balsamic vinegar
1 bunch (about 450 g) red (or regular) silverbeet
Ingredients
1 1⁄2 cups water3⁄4 cup quinoa, rinsed
1⁄4 teaspoon salt
1 tablespoon canola oil
1 Spanish onion, sliced
220 g snow peas, trimmed
2 cloves garlic, minced
1⁄4 cup salt-reduced
vegetable stock
2 tablespoons apricot all-fruit jam
1 tablespoon balsamic vinegar
1 bunch (about 450 g) red (or regular) silverbeet
Method
1. In a medium saucepan, bring the water to a boil over high heat. Stir in the quinoa and salt and return to a boil. Reduce the heat to low, cover and simmer for 20 minutes, or until all the water is absorbed and the quinoa is tender.
2. Meanwhile, coat a large non-stick frying pan with cooking spray and heat over medium-high heat. Add the onion and cook, stirring, for 3 minutes, or until tender. Stir in the snow peas and garlic and cook for 2 minutes. Add the stock, apricot jam and vinegar and stir for 1 minute to deglaze the pan. Add half of the silverbeet, cover and cook for 3 minutes. Add the remaining silverbeet, cover and cook for 2 minutes, stirring, or until the silverbeet is wilted.
3. Place a quarter of the quinoa on individual plates and top each with a quarter of the vegetable mixture.
Notes
Per serving: 746 kJ, 7 g protein, 24 g carbohydrates, 5 g fat (0 g sat fat), 0 mg cholesterol, 183 mg sodium, 4 g fibre, 32 mg calcium
- Source:
- Prevention
- Author:
