1 cup quinoa
2 cups filtered water
1 tbl extra virgin olive oil
1 medium onion, finely diced
1 sml red capsicum, finely diced
1 can of organic chickpeas
1/3 cup unsalted peanuts (or cashews)
1 tsp tumeric
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
pinch cayenne pepper
1/3 cup dates, chopped
1 tsp fresh ginger, grated
1 tsp dulse flakes (or vegie stock powder)
juice of 1/2 an orange
1 sml head of broccoli, chopped into sml florets
1 sml bunch fresh coriander, chopped
Place quinoa and water into a medium saucepan. Bring to the boil and cook for 10 minutes.
Turn off the heat. Cover and leave sit to absorb the water.
Meanwhile....
Heat oil and gently fry onion, capsicum, chickpeas, peanuts and spices for a few minutes, stirring constantly.
Add the dates, ginger, dulse flakes and juice.
Cook on medium heat until flavoursome, then simmer for 5 more minutes.
Add the cooked quinoa and broccoli florets. Stir through to complete the dish.
Serve in individual bowls, garnished with fresh coriander leaves.
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