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.

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