When the weather is bright and warm, a light and vibrant meal is exactly what I crave. This evening I put together a warm vegetable and quinoa dish that just bursts with flavor and oh so much goodness.
1 red onion
1/2 red bell pepper
1 small carrot
225g small can of chickpeas
1 clove of garlic
fresh chili (amount depending on heat preference)
salt and pepper
30g pine nuts
To begin I boiled the quinoa according to the instructions, timings may vary slightly but mine today took approximately 10 minutes to soften but maintain a slight nutty bite.
As this cooked I roughly chopped my vegetables, keeping them in quite large pieces as I wanted to maintain good texture of the veggies in the finished product. I sautéed all the veggies together in a little olive oil until just tender, avoiding adding too much colour. This only took about 5 minutes on medium heat, at this point I added finely diced garlic and chili to the veggies and seasoned. In a separate, dry pan I toasted the pine nuts to enhance their natural flavor and add a little colour.
To put the dish together, I drained the quinoa and added it to the saucepan with the veggies. I gave everything a good stir and squeezed a nice splash of lemon over, sprinkled with pine nuts and served.
Serve warm as a wonderful vegetarian main course or as a delicious side dish. This also makes an incredible cold salad and holds in the fridge for a few days. Toss through some fresh baby spinach and other salad leaves of choice to make this dish go a long way as a leftover without compromising on flavor or satisfaction. Light, fresh with an abundance of punchy flavor and a good variety of nutritional power this is a perfect summer dish, we are nearly there after all.