I first came across this delicious recipe here, and have put my own twist on the idea. All you need is your favourite grain, all your favourite veg and a saucepan. This dish tastes divine on its own as a wholesome dinner, but would also be great tucked into some stuffed peppers or mushrooms, or even as a side dish.
What you’ll need:
- 1 cup of your favourite grain. I used this mix of bulgur wheat with red and white quinoa, but you could also use pure quinoa or even couscous!
- Your favourite vegetable stock (if you don’t have this just use your favourite curry powder, works a charm)
- 7-10 chestnut mushrooms
- 1 courgette
- 2 of your favourite tomatoes (I used salad tomatoes, if using Piccolo or Pomodoro make sure you use a good handful)
- ½ a head of broccoli
- 1 red pepper (any colour will do)
- vegetable stock
What to do:
1. Cut your pepper and mushrooms into large pieces and fry off in a saucepan with some olive oil on a medium heat for 3-4 minutes.
2. Rinse and drain your quinoa and add it to the saucepan once the veg is fried.
3. Add 1.5 cups of vegetable stock for every one cup of quinoa to the saucepan, cover the saucepan.
3. Cut the tomatoes up into slices and add them to the saucepan.
4. Once the water begins to boil, allow the quinoa to cook for about 5 minutes.
5. Then cut your courgette and broccoli into chunky pieces and add to the saucepan, stirring in well.
6. Make sure the heat is medium/low and cover the saucepan, allowing it to all cook for another 7-10 minutes, making sure all the vegetables are stirred in well.
8. When the quinoa has fluffed up, most of the water has been absorbed, and all the vegetables are cooked, take off the heat and allow it to sit for a few minutes. Add salt and pepper at this stage.
9. If you’re feeling naughty, stir in a dollop of coconut cream, or alternatively, grate a very light layer of your favourite cheese onto the dish for an extra creamy kick.
It sounds super simple, and it is – I’m still not 100% sure where the delicious flavours come from, because it tastes so much more complicated than it really is, that’s the beauty of this dish. Also, because it’s so versatile, you can make it with literally anything you have laying around in the kitchen – the original recipe linked above uses completely different vegetables such as beans and carrots, and also works well so just experiment with your favourite veg and see what you come up with. I’m super excited to stick some artichoke into my next batch and see how it turns out!
Tip: This tastes delicious the next day for lunch. Enjoy!