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Dairy-Free
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Egg-Free
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Gluten-Free
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Vegan
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Wheat-Free
Ingredients
- 50g dried wild mushrooms
- 100g quinoa
- 175g broccoli, sliced
- 1 tbsp capers
- 1 red pepper, chopped
- 2 tbsp frozen garden peas
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp tamari
- 500ml vegetable stock water
To garnish
- Basil, to taste
- Hempseed oil, to taste
- Smoked paprika, to taste
Method
- In a large heavy saucepan with a tight fitting lid, bring the vegetable stock to the boil then add the dried mushrooms and simmer. Add the quinoa and continue to simmer gently with the lid on for 5 minutes.
- Add the remaining ingredients, stir and replace the lid and continue to simmer for a further 10 minutes. The quinoa should have soaked up all the water and become light and fluffy, if not stir and allow to stand with the saucepan lid tightly closed for a further five minutes.
- Serve with green salad or red cabbage. Sprinkle some smoked paprika and chopped basil on top and drizzle with extra tamari and hemp seed oil.
Nutrition per serving
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Calories
361.9 kcal
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Fat
(6.9)g
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Saturates
>0.6g
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Protein
17.3g
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Carbs
60.9g
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Sodium
3192.8mg
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Sugar
(2.0)g
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