Quinoa with Stir-Fried Winter Vegetables

This recipe I found on BBC Good Food and just put my own spin on it. I added an onion and a chilli for a little spice, while also serving it with a beef hache steak for some extra protein. The sun-dried tomatoes help to add extra flavour to the dish and I really enjoyed the finished product. Its a really quick dish to make, but does require the use of several pans at the same time, so its best to make sure all the preparation is done in advance and you keep your wits about you when cooking.

Print Recipe

Quinoa with Stir-Fried Winter Vegetables

Keyword

Broccoli, Carrot, Leek, Quinoa, Sun-dried Tomatoes

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 125 g quinoa
• 300 ml boiling water
• 1 tsp rapeseed oil
• 1 clove garlic
• 1 onion
• 1 chilli
• 1 leek
• 2 small carrots
• 1 small head broccoli
• 100 g sun-dried tomatoes
• 1 tbsp tomato puree
• 150 ml vegetable stock
• 2 beef hache steaks

Keyword Broccoli, Carrot, Leek, Quinoa, Sun-dried Tomatoes Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 125 g quinoa 300 ml boiling water 1 tsp rapeseed oil 1 clove garlic 1 onion 1 chilli 1 leek 2 small carrots 1 small head broccoli 100 g sun-dried tomatoes 1 tbsp tomato puree 150 ml vegetable stock 2 beef hache steaks

Instructions

1. Firstly make the quinoa by pouring the boiling water over the quinoa in a lidded saucepan. Leave to gently simmer on the hob for 15 minutes with the lid on.
2. Next set a griddle pan to heat up or if you prefer use a grill and set it to high.
3. Peel and crush the garlic, add it to a large lidded wok or frying pan with the rapeseed oil.
4. Peel and thinly slice the onion.
5. Top and tail the leek, remove the outer layer and then thinly slice in to rounds.
6. Peel and cut the carrot in to matchsticks.
7. Cut the broccoli in to small florets.
8. Weigh out the sun-dried tomatoes and leave to drain on some kitchen towel to remove the excess oil.
9. Once the griddle is hot, place the hache steaks on it and griddle for 5-6 minutes each side.
10. Heat the wok or frying pan over a high heat and once the pan is hot and the garlic starts to smell more strongly, add the onion, leek, carrot and broccoli to the pan. Fry, stirring regularly for 3 minutes.
11. Thinly slice the sun-dried tomatoes and chilli.
12. After 3 minutes are up on the vegetables, add in the sun-dried tomatoes, chilli, tomato puree and stock.
13. Stir well and then cover the pan with the lid and leave for 5 minutes.
14. Once the 15 minutes are up on the quinoa, remove from the heat but leave the lid on the pan until ready to serve.
15. Once the steaks are cooked, remove from the griddle and leave on some kitchen towel until ready to serve.
16. To serve, divide the quinoa between 2 bowls. Spoon over the vegetables and then top with a steak each. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.