Quinoa and rice with pumpkin seeds and broccoli

1 tbsp extra virgin olive oil
2 small onions, chopped
60g brown rice
60g quinoa
300ml vegetable stock
125g frozen peas
125g small broccoli florets
25g pumpkin seeds

Heat the oil in a pan and saute the onion for about 5 minutes. Add the rice, quinoa and stock , stir, bring to the boil and simmer for 20 - 25 minutes until the liquid has been absorbed and the grains are tender. I found it needed more liquid as it was cooking.

Add the peas and broccoli and cook for another 3 - 4 minutes. At this point I departed from the recipe, decided it needed a bit more flavour and added some soy sauce too.

Stir in the pumpkin seeds, season and serve.

Serves 2