Quinoa With Vegetables
Student Lunch
Serves 1
Step 1 - Vegetables
1 tablespoon grape seed oil
ó teaspoon cumin seeds
ó teaspoon mustard seeds
ó teaspoon fenugreek seeds
Pinch black pepper
ó teaspoon turmeric
ó teaspoon dried thyme
1 small yellow squash, chopped
1 head of broccoli, chopped
Salt
Step 2 - Grain
ó cup (125 ml) quinoa
1 cup (250 ml) water
ó teaspoon oil
Salt
What to do;
1. Vegetables: Fry spices in oil until they start to sizzle and pop. Add freshly
chopped vegetables and cook for 10-15 minutes either uncovered or add a little
water and cover to make the vegetables softer and easier to digest. Stir every few
minutes. Season with salt at the end.
Variation:
Add fresh green herbs (basil, thyme, oregano, rosemary) if desired about 2
minutes before cooking is complete.
2. Grain: Combine quinoa, water and oil in a pot. Bring to a boil, then lower heat
to medium-low, cover and cook for 20 minutes. Stir and season with salt.
Variation:
Add chopped cilantro or other fresh green herbs at the end.