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


Step 2 - Grain

ó cup (125 ml) quinoa

1 cup (250 ml) water

ó teaspoon oil


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.


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.


Add chopped cilantro or other fresh green herbs at the end.


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