This recipe is called 'Inca’s Delight'because it uses the grain quinoa, which the Incas once grew high up in the Andes. Freshen it up by adding toasted sesame seeds, half a tin of chickpeas or chopped herbs, like fresh mint, before serving.
Serves 2 adults and 2 children or 8 children
1 cup of white quinoa
1 heaped tsp vegetable stock powder
1 tbsp olive oil
1/2 red pepper, cut into strips
1 courgette, trimmed and cut into discs
6 brown mushrooms, sliced
100g French beans, cut into 2cm pieces
1/2 head of purple sprouting broccoli, broken into small florets
A walnut-sized piece of ginger, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
2 tbsp soy sauce
Pour the quinoa and 2 cups of water into a pan, stir in the vegetable stock and put on a medium high heat to boil for 10–15 minutes, or until the water is absorbed and the quinoa has sprung open. Once cooked, pop the lid onto the pan and set aside. Meanwhile, using a large frying pan, heat the oil and fry the peppers for 5 minutes, stir in the courgettes and mushrooms, and continue frying for 10 minutes or until the vegetables begin to soften. Make sure you stir the vegetables often.
Bring a separate saucepan of salted water to the boil and plunge in the beans and broccoli. Boil for 3 minutes and drain well. Stir the ginger and garlic into the frying vegetables and continue cooking for 5 minutes, making sure that you carry on stirring the mixture. Then gently stir in the soy sauce, the quinoa you cooked earlier and add the beans and broccoli to the frying pan. Heat through and serve.