This quinoa dish makes a a quick and healthy meal for two which is packed full of flavour. The recipe is gluten free, dairy free, and vegan.
- 80g quinoa
- 300ml water
- 1 vegetable stock cube
- 1 broccoli
- 4 handfuls of spinach
- 1 lemon, juice only
- 1tbsp olive oil
- 1/2tsp paprika
- pinch of garlic powder
First, measure out the quinoa and pour into a saucepan. Dissolve the stock cube in 300ml of just boiled water and pour this into the saucepan with the quinoa. Bring to the boil, cover with a lid and simmer for 15 to 20 minutes until the stock has been absorbed.
Chop the broccoli into small florets. 10 minutes before the quinoa is cooked, bring a pan of water to the boil and add the broccoli. Simmer for 6-7 minutes before adding the spinach and stirring until just wilted. Remove the pan from the heat and drain the spinach and broccoli.
Whilst the broccoli is cooking, mix together the lemon juice, olive oil, paprika and garlic granules in a glass.
Add the broccoli and spinach to the quinoa, pour over the dressing and mix well. Serve immediately.