Ingredients
- olive oil 1 tbsp
- spring onions 1 bunch, chopped (including green bits)
- lemongrass 1 stalk, woody outer leaves removed, finely chopped
- ginger a walnut-sized chunk, finely chopped
- garlic 1 clove, crushed
- red chilli 1, finely chopped
- quinoa 3 tbsp
- vegetable stock 1 litre
- broccoli 100g, chopped into 1cm pieces
- green beans 100g, chopped into 2cm pieces
- frozen peas 100g, defrosted
- spinach 100g, shredded
- basil a handful, chopped
- mint a handful, chopped
- lime 1, zested and juiced
Method
-
Step 1
Heat the olive oil in a pan. Add the spring onions, lemongrass, ginger, garlic and chilli, then cook for 3-4 minutes until softened. Add the quinoa and stock, and simmer until the quinoa is tender. Add the broccoli and beans, and cook for 3 minutes, then stir in the peas and spinach, and cook for another 2 minutes. Season, then stir in the herbs and lime zest and juice to serve.
Nutritional Information
- Kcals 134
- Fat 4.5g
- Saturates 0.6g
- Carbs 14.1g
- Sugars 5.9g
- Fibre 5.9g
- Protein 6.3g
- Salt 0.6g
