Serves 4
Ingredients
2 cup quinoa, washed and dried
1 cups water
2 tsp. coconut oil
2 small red onion, chopped
2 red pepper, chopped
2 small broccoli, chopped
2 courgette, chopped
2 spring onion, sliced
Plus, any other vegetables that you like
For the sauce:
10 tbsp. soy sauce
4 tbsp. agave syrup
2 tbsp. fresh lemon juice
2 tsp. garlic, minced
Preparation method
In a small saucepan over high heat, combine the quinoa and water and bring to the boil. Cover and reduce the heat to low and allow the quinoa to cook for 15 minutes until the water is absorbed. Fluff the quinoa and set aside.
In a large frying pan over medium heat, melt the coconut oil and add the onion and pepper and let cook for five minutes.
Combine the sauce ingredients and mix until blended. Add the broccoli, courgette and sauce to the frying pan and stir well until coated. Cover the frying pan with a lid and let the vegetables steam for approximately 10 minutes.
Combine the quinoa and stir well to ensure it is covered in the sauce. Garnish with spring onions and serve immediately.