RECIPE OVERVIEW
This filling dinner works great with whatever veg you have, so don't feel restricted to the veg we have used. It also goes great with some fresh herbs if you have any in the fridge or growing in the garden.
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Serves: 4 people
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-
2 - Bay Leaves
-
3 - Carrots
cut into bite-sized pieces -
2 tsp Curry Powder
-
150 g Frozen Peas
thawed -
4 cloves Garlic
finely chopped -
1 - Lime
juice only -
1 - Onion
finely chopped -
275 g Quinoa
-
2 tbsp Rapeseed Oil
-
1 - Red Pepper
thinly sliced -
0.5 bunch SuperValu Asparagus
(about 8 spears) -
1 stick SuperValu Fresh Ginger
peeled and finely chopped -
1 medium SuperValu Sweet Potato
(300g) cut into bite-sized pieces -
1 - SuperValu Tomato
finely chopped -
1.5 tsp Turmeric
-
700 ml Vegetable Stock
or water
To Serve
-
1 tbsp SuperValu Chilli Flakes
(optional) -
1 handfull SuperValu Goodness Flaked Almonds
Method
- Snap the tough ends off the asparagus (making sure you leave the spears intact), then chop each spear into three. Set aside.
- Warm the oil in a large pot set over a high heat. Once the oil is hot, add the onion, tomato, garlic and ginger and cook for 5 minutes, stirring regularly to stop the veg from sticking to the bottom. Add the curry powder and turmeric and mix it through the veg, then add the quinoa, carrots, sweet potato, vegetable stock and bay leaves.
- Bring to the boil, then reduce the heat to a simmer. Put the lid on, leaving it slightly ajar to let the steam out. After about 10 minutes, once the water level drops below the top of the cooking quinoa, add the asparagus, red pepper and peas. Simmer for another 5 to 10 minutes, until all the water has evaporated.
- Turn the heat off, put the lid on and leave it sit for about 5 minutes to puff up the quinoa and make it nice and fluffy. Mix the veg through the quinoa, then stir in the lime juice. Serve with some flaked almonds on top. Dave loves to sprinkle chilli flakes on top of this too.
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