Vegetables & Quinoa

Sometimes, I want simple, non-fussy yet delicious and healthy food (quinoa is packed with nutrients) on my table and this dish delivers on all those parameters.  It's also really quick to make after a long day out. Here's what you need -

Ingredients

1 glass quinoa (I used 3-grain organic quinoa)

1/2 teacup fresh pomegranate seeds

250 gms  mixed vegetables (I go with small pieces of capsicum,cauliflower, carrots, red onions, sweet corn kernels, green beans, broccoli and baby asparagus (tender green ones).
1.5 teaspoon of ras-el-hanout spice mix
2 glasses vegetable or chicken stock
Handful pea protein chunks from Lazy Vegan (available at Marqt if you are in NL). You can use shredded boiled chicken or soya chunks too. It's your choice.
Handful of sultanas (seedless)
Handful of shaved almonds
Salt to taste
1 tablespoon olive oil/regular oil
Mint leaves torn for garnish

Method
Over low heat, add some oil in a deep bottomed vessel.

Add the ras-el-hanout spice mix and stir-fry till you get the fragrance of spices (about 5 minutes is sufficient). Make sure the heat is on low so that you don't burn the spices.

Next add your vegetables, pea protein (or your choice of protein) and stir fry them well.

Add the quinoa and mix it in and stir fry it for about 5 minutes.

Add the stock, some salt (not too much as stock has salt) and cover.

Allow the quinoa and vegetables to cook on low.

When the water has been absorbed, take off the cover. (about 18 -20 minutes on low)

Fluff the contents with a fork and keep aside.

Before serving, garnish with pomegranate seeds, sultanas, shaved almonds and mint leaves.

Enjoy.