A bright and cheery arrangement of lightly stir-fried vegetables layered over a bed of quinoa and topped with a lemon, olive oil and mustard dressing. While the quinoa is cooking, prepare and cook the vegetables, then you should have the whole meal finished in around a half hour.
Ingredients
- 1 cup quinoa – basic recipe
- 1 onion – peeled, rinsed, sliced in quarters
- 4 carrots – peeled, rinsed, sliced thinly and into 2cm / 3/4in pieces
- 20 green beans – washed, topped & tailed – sliced into 2cm / 3/4in pieces
- 1 red capsicum – washed, deseeded, sliced thinly and into 2cm / 3/4in pieces
- 1 head broccoli – washed, part stem removed, broken into smaller pieces
- 1/4 cabbage – washed, diced finely
- 1 – 2cm / 3/4in ginger – peeled, rinsed, sliced & chopped
- 2 tablespoons olive oil
Dressing
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
Directions
- Prepare quinoa and prepare vegetables.
- In a small dish, combine lemon juice, olive oil and mustard.
- Place 2 tablespoons of olive oil in a large frying pan or wok on medium heat.
- Add onion and cook for 2 minutes stirring frequently.
- Add carrots, beans and capsicum cook a further 2 minutes stirring frequently.
- Add broccoli, cabbage, ginger cook a final 2 minutes stirring frequently.
- In a large serving plate, layer quinoa, vegetables and drizzle dressing on top. Serve.
