Dairy, wheat, gluten, corn, egg & nightshade free; can be nut free
This makes a nice accompaniment to a dish such as chicken, but is also good on its own.
Ingredients
- 3 tbsp olive oil
- 6-8 large spring onions (scallions)
- 2 tsp bruised coriander seeds
- 200g / 7oz quinoa grains
- 750ml / 25fl oz gluten-free vegetable stock
- 100g / 4oz fresh spinach leaves
- 100g / 4oz mangetout cut in halves or thirds
- 100g / 4oz broccoli, broken into small florets
- 75g / 3oz roast, salted cashew nuts
(you could used pumpkin seeds to make it nut free) - juice 1 lemon (optional)
- sea salt and freshly ground black pepper
Method
- Heat the oil in a wide pan and add the spring onions and coriander seeds.
- Fry gently for 2-3 minutes then add the quinoa and stock.
- Bring to the boil then lower the heat and simmer for 15 minutes.
- Add the spinach, mange tout and broccoli and continue to cook for a further 10 minutes or until the quinoa is cooked. Add extra liquid if needed.
- Add the cashew nuts and then season to taste (you should need very little salt) and add the lemon juice if you are using it.
- Serve at room temperature.
Serves 6 – per portion
250cals – 9g protein
14g total fat – 2g sat / 8g mono / 2.5g poly
24g carbohydrate of which 5g sugar
2.5g fibre – 111mg sodium / O.28g salt
81mg calcium
Good Source of: Vitamin B6, C, iron, magnesium & zinc
Thanks go to Foods Matter for letting us reproduce this recipe
