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Summer Quinoa

AuthorAnnabel
RatingDifficultyBeginner

Summer Quinoa can be eaten all year but feels like summer due to the freshness and colour combinations.

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Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
 2 cups quinoarinsed and soaked for 20 minutes
 4 cups vegetable stock
 4 cloves garlicminced
 2 spring onion shootschopped
 ½ bunch silverbeet
 1 can chickpeas
 1 zucchinigrated
 1 yellow squashgrated
 large bunch basilcut into ribbons
 ½ cup almond slivers
 1 juice of 1 lemon
 ¼ cup extra virgin olive oil
What are we cooking today?
1

A versatile salad as just about any fresh salad vegetable can be added and the herbs and juices make it delicious.

Getting started
2

In a pot, combine quinoa, vegetable stock, garlic and onions.

3

Cook on medium heat for 15 – 20 minutes until liquid is absorbed.

4

Stir in the rest of the ingredients and season with salt and pepper.

Annabelle's tips
5

Feel free to add a few raisons which add a sweetness and go well with the almond and other flavours.

Ingredients

 2 cups quinoarinsed and soaked for 20 minutes
 4 cups vegetable stock
 4 cloves garlicminced
 2 spring onion shootschopped
 ½ bunch silverbeet
 1 can chickpeas
 1 zucchinigrated
 1 yellow squashgrated
 large bunch basilcut into ribbons
 ½ cup almond slivers
 1 juice of 1 lemon
 ¼ cup extra virgin olive oil

Directions

What are we cooking today?
1

A versatile salad as just about any fresh salad vegetable can be added and the herbs and juices make it delicious.

Getting started
2

In a pot, combine quinoa, vegetable stock, garlic and onions.

3

Cook on medium heat for 15 – 20 minutes until liquid is absorbed.

4

Stir in the rest of the ingredients and season with salt and pepper.

Annabelle's tips
5

Feel free to add a few raisons which add a sweetness and go well with the almond and other flavours.

Summer Quinoa
AuthorAnnabelCategory, , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

 2 cups quinoarinsed and soaked for 20 minutes
 4 cups vegetable stock
 4 cloves garlicminced
 2 spring onion shootschopped
 ½ bunch silverbeet
 1 can chickpeas
 1 zucchinigrated
 1 yellow squashgrated
 large bunch basilcut into ribbons
 ½ cup almond slivers
 1 juice of 1 lemon
 ¼ cup extra virgin olive oil

Directions

What are we cooking today?
1

A versatile salad as just about any fresh salad vegetable can be added and the herbs and juices make it delicious.

Getting started
2

In a pot, combine quinoa, vegetable stock, garlic and onions.

3

Cook on medium heat for 15 – 20 minutes until liquid is absorbed.

4

Stir in the rest of the ingredients and season with salt and pepper.

Annabelle's tips
5

Feel free to add a few raisons which add a sweetness and go well with the almond and other flavours.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 599
% Daily Value *
Total Fat 29.3g46%
Saturated Fat 4.9g25%
Cholesterol 0mg
Sodium 923mg39%
Potassium 947mg28%
Total Carbohydrate 79.5g27%
Dietary Fiber 11.7g47%
Sugars 4.5g
Protein 19.4g39%

Calcium 11%
Iron 35%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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