Quick Quinoa Vegetable Dinner (Vegan/Gluten Free)

Quick Quinoa Vegetable Dinner Vegan/Gluten Free Serves 3 - 4

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Cook one cup of dry quinoa according to directions.

Meanwhile, chop your veggies. You don’t have to use what I did – I used what I had in the fridge and you should do the same. It is not about running to the store every time you cook – it is about using what you have. I used:

1 cup cauliflower into small florets ¾ sliced mushrooms 1 carrot diced ½ orange pepper diced 1 shallot diced 2 cups spinach 3 leave kale. 1 diced tomato 2 teaspoons minced garlic 1 teaspoon grated ginger 1 tablespoon tahini Juice of 1 lime 2 teaspoons cumin ½ cup white wine or vegetable stock Salt and pepper to taste 1 tablespoon of gluten free soya sauce

Heat a splash of olive or grapeseed oil in pan. When heated, add garlic and giner. Cook for one minute stirred so it doesn’t burn, Add carrot, shallot and pepper. Cook for about 2 minutes adding liquid (white wine or vebetable stock) as necessary. Add cauliflower and cook for another few minutes. Add liquid as required. Add tomato and mushrooms, cook for a few minutes longer. Add kale and cook a couple minutes then toss in spinach, more liquid, tahini, cumin. Turn off heat. Add cooked quinoa. Squeeze lime juice on top and stir in a couple teaspoons of soya sauce. Season with salt and pepper as desired. Garnish with fresh avocado!

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