This was inspired by a Deliciously Ella’s quick quinoa recipe which I’ve adapted to add meat and some of my favourite ingredients. Quinoa has become a bit of a trendy ingredient lately but I love it as it’s high in protein, fibre (it has around double the amount of fibre as other grains), iron and vitamins and it makes a great substitute for rice.
1 sliced courgette
8 sliced mushrooms
1 broccoli cut into small florets
Coconut oil for cooking.
Stock (chicken, beef or vegetable)
Lemon wedges and dried parsley or coriander to serve
(This also works really well with added chicken breast too).
Rinse the quinoa and then add to a pan of boiling stock. (As a rough guide I use 1 cup of quinoa to 2 cups of water but occasionally top it up).
Add the courgette and mushrooms to a frying pan with a teaspoon of coconut oil.
Put the broccoli in a microwaveable dish with a little water, cover and microwave for 4 minutes.
Cut an avocado in half, peel and slice and add to your plate.
Drain quinoa and broccoli and add to the pan with the courgette and mushrooms
Serve up with a squeeze of lemon, dollop of hummus and you’re done!