Andean-style quinoa
prep: 20 minutes
cook: 35-40 minutes
serving: 2
Nutrition Facts
each serving
KCal
523
Carbs
66.3g
fiber
11.3g
Protein
17.2g
Fat
18.4g
Saturates
2.2g
Sugars
17.5g
Salt
0.17g
Fruit/Veg Portion
4
Ingredients
all 13 types- 125g quinoa
- 1 tbsp olive oil
- 1 onion, chopped
- 1 stick celery, chopped
- 1 courgette, chopped
- 1 medium potato, chopped
- 1 red chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g can chopped tomatoes
- 1 tsp dried oregano
- freshly ground black pepper
- 25g walnuts, chopped
Directions
6 steps in totalStep 1
Place the quinoa with 300ml of water in a pan. Bring to the boil and simmer for 10–15 minutes until all the water is absorbed. Set aside.
Step 2
Heat the oil in a medium saucepan and fry the onion for 3–4 minutes until it begins to soften.
Step 3
Add the celery, courgette and potato, and continue to fry for 5–6 minutes.
Step 4
Then add the chilli, cumin and coriander, and fry for a further minute.
Step 5
Add the tomatoes and oregano, season well with black pepper and simmer for 10–15 minutes, until the vegetables are tender.
Step 6
Stir through the quinoa and walnuts.
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