A tasty lunch option prepped in advance and served warm or cold.
- 200 g quinoa rinsed and drained
- 600 ml water
- 2 tablespoons nutritional yeast (or sub a stock cube)
- 1 teaspoon cajun spice
- 1 teaspoon Italian herbs (or sub mixed herbs)
- splash of oil of choice (if required)
- 2 large mushrooms chopped
- 1 medium onion chopped
- 1 large courgette chopped
- 1 medium red pepper chopped
- 1 medium yellow pepper chopped
- 1/2 teaspoon black pepper
- *salt to taste (if required)
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Ensure the quinoa is well rinsed, then place in a large pan with the water. Bring to the boil, then reduce the heat. Skim any froth off the top, then add the nutritional yeast, Cajun spice and Italian herbs. Cook for a further 15 minutes checking to make sure all the water is absorbed. Turn the heat off.
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Either in a large frying pan, or in an air fryer, cook the vegetables with a bit of oil and the black pepper. Add salt if required. Cook until everything is cooked through and turning brown, but still with a bit of crunch.
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Tip the quinoa into a bowl, then add the vegetables. Toss everything together. Chill.
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Serve cold, add your favourite dressing if liked. Or reheat and serve warm.
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Enjoy.
