• 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

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• 1/4 cup lemon juice
• 3 tablespoons olive oil 
• 1 teaspoon Dijon mustard 

1. Prepare quinoa and prepare vegetables.
2. In a small dish, combine lemon juice, olive oil and mustard.
3. Place 2 tablespoons of olive oil in a large frying pan or wok on medium heat.
4. Add onion and cook for 2 minutes stirring frequently.
5. Add carrots, beans and capsicum cook a further 2 minutes stirring frequently.
6. Add broccoli, cabbage, ginger cook a final 2 minutes stirring frequently.
7. In a large serving plate, layer quinoa, vegetables and drizzle dressing on top.  Serve.