Beetroot and Quinoa Tabbouleh

This is another Rose Elliott recipe, and basically consists of lovely soft onions with balsamic vinegar, raw grated beetroot, cooked quinoa and a bit of lemon juice all stirred together. Lovely, simple and quick.

Leek, broccoli and quinoa

1 small leek (100g)
80g broccoli florets
150 - 200ml water, with a pinch of bouillon powder
25ml olive oil
50g quinoa
20g sundried tomatoes, sliced
1 tsp ground coriander
1 tbsp lemon juice

Slice the leeks into rings and rinse. Put the water, oil, leeks and broccoli in a pan and simmer for five minutes.

Add the quinoa, tomatoes and coriander. Cook for 15 minutes, adding extra water if necessary. Stir in the lemon juice, season with black pepper.

Serves 1.

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