Summer Quinoa

Name: Summer Quinoa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups quinoa; 4 cups vegetable stock; 4 cloves garlic; 2 spring onion shoots; ½ bunch silverbeet; 1 can chickpeas; 1 zucchini; 1 yellow squash; large bunch basil; ½ cup almond slivers; 1 juice of 1 lemon; ¼ cup extra virgin olive oil

AuthorAnnabelle

RatingDifficultyBeginner

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

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?

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

Getting started

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

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

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

Annabelle's tips

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

CategoryGluten Free, Lunch, Salad, Side, Vegan, Vegetarian

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?

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

Getting started

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

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

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

Annabelle's tips

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

Summer Quinoa

Ingredients Directions

AuthorAnnabelleCategoryGluten Free, Lunch, Salad, Side, Vegan, VegetarianDifficultyBeginner

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?

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

Getting started

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

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

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

Annabelle's tips

Feel free to add a few raisins 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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Summer Quinoa

Ingredients

Directions

Ingredients

Directions

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