I have been continuing to experiment with flavour combinations with quinoa this week. Back in my vegan student days, I would eat it plain with seasoning to build up a meal and it must have tasted so bland. Last week I whipped up a vegan spiced apple and roasted butternut squash recipe but since then, I’ve been cooking the quinoa in vegetable stock pots which has changed the taste to a higher level.
This recipe, if using a Maggi lower sodium vegetable stock pot, is vegetarian, but if you want a vegan recipe, just swap it for the purple bouillion.
Of course you can tweak the spices if you wish, but this was incredibly delicious and I ate every bit and as usual, found it as a perfect snack/hunger suppressant.
1 diced onion
1 clove garlic, minced
1 diced yellow pepper
1/2 tsp olive oil
1cm piece of ginger, peeled and grated
1 Vegetable stockpot or stockcube
12 mini cherry tomatoes, halved
2 cups of water
Sweet & Spicy Avocado Dip
1 tbsp coconut milk
Sprinkle of cayenne pepper
A pinch of salt
2 twists of lime
1 handful of spinach for garnish
1. First saute the onion, chilli and garlic in 1/4 tsp of olive oil until the onions have softened
2. Add the peppers and continue to saute for another 5 minutes. Now add the ingredients (apart from the remaining olive oil and lime), cover and simmer for approx 10-15 minutes until the water has been absorbed.
3. Once cooked, stir in the lime and the remaining 1/4tsp olive oil.
4. Serve and garnish with a handful of fresh spinach.
The Avocado Dip
Mix together the flesh of 1 avocado along with all the other dip ingredients and spoon on top of the quinoa and it is ready to eat!
I hope you love it too!
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