Spring Vegetables and Quinoa
Spring Vegetables and Quinoa
Preparation time:
Cooking time:
4 Servings


  • 1 1⁄2 cups water
  • 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
  1. Method
  2. Notes

  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.

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

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