The low GI Quinoa used for this dish is great – it’ll keep you fuller longer, plus it’s packed full of proteins, vitamins and minerals.
The range of Vegetables in this dish give it a great mix of colours, tastes and textures, and it’s easy enough to change the Red Pepper for a change.
To Serve 1
100g Quinoa, uncooked
Vegetable Stock, enough to cook the Quinoa in
1 Sweet Potato
1 Red Pepper, diced
Handful of Broccoli Florets
2tbsp Olive Oil
1//4tsp Cayenne Pepper
2tbsp Lemon Juice
Zest of ½ Orange
Salt and Pepper, to taste
1. Bake the Sweet Potato in the Oven at 190C for around forty to forty five minutes, or until soft and tender. Peel and Dice the flesh. At the same time, cook the Broccoli in boiling water until cooked, then trim any excess from the stalks.
2. Simmer the Quinoa in the Vegetable stock, until the liquid has gone, and the Quinoa is light and fluffy. Remove from the heat, and allow leave to cool.
3. Once cooled, mix the Quinoa, Sweet Potato, Broccoli and Red Pepper together in a large bowl. In a smaller bowl, mix the Lemon juice with the Orange zest, Olive Oil and Cayenne Pepper.
4. Gently toss the Lemon and Orange Dressing with the Vegetables and Quinoa, then season with Salt and Pepper.
Photo Courtesy of: avlxyz