Almond Quinoa

The quinoa beauty

Quinoa was on my mind yesterday so I made this beauty up for lunch. No fussin’ n fightin’. Just plain easy with a lot of yummy in my tummy.

For 2-3 people, you’ll need:

  • 130g quinoa
  • 130g chinese mushrooms
  • 50g ground almonds
  • 3 tomatoes (roughly blended)
  • 2 garlic cloves (pan roasted and crushed)
  • 2 Tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 small onion
  • 60 ml veggie stock

To garnish:

  • Thinly sliced courgettes
  • Grated carrots

Easy peeeeeeasy….go!

  • Put quinoa in a pan, roast on high heat for about 5 mins until it starts to pop a little like pop-corn
  • Remove from heat and add freshly boiled water to this, watch it bubble excitedly
  • Return to the boil, reduce heat to medium and cook until done (5 mins is enough and crunchy quinoa is nice quinoa)
  • Rinse, drain, and set aside
  • Put the olive oil in a pan and add the onions, cooking until slightly brown
  • Add the tomato, veggie stock, almonds and Chinese mushrooms and let the juice reduce by half (about 10 mins)
  • Stir in garlic, ginger, salt and pepper and cook for another 5 mins
  • Set the heat on low and add the quinoa, stirring to mix it in.
  • Turn off the heat
  • Done!
  • Garnish as shown in the picture with twirls of raw courgette and carrot.

Did I say easy peasy? Yes I did! ;-)

looking from the top

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About the Author: foodie

Yoga Teacher & Great Baker