- 1 Tblspn olive oil
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 1 large carrot, peeled and sliced
- 1 Tbspn Moroccan seasoning
- 2 x 400g can chopped tomatoes
- 1/2 cup vegetable stock
- 1 cup peas
- 1/4 cup currants
- 400g broccoli florets
- 400g cauliflower florets
- 2 cups quinoa
- 2 cups vegetable stock
Step 1. Heat oil in large pan. Add onion, garlic and carrot. Cook until onion is soft.
Step 2. Add Moroccan seasoning, tomatoes and the 1/2 cup of vegetable stock. Bring to the boil. Simmer for 10 minutes.
Step 3. Meanwhile, steam the broccoli and cauliflower and drain.
Step 4. Add broccoli, cauliflower, peas and currants. Cook for 5 minutes.
Step 5. Meanwhile, place quinoa in a heat proof bowl. Boil remaining 2 cups of vegetable stock and pour over quinoa . Cover and let stand for 5 minutes. Fluff with a fork.
Step 6. To serve place quinoa on a plate & spoon vegetable mixture over the top. (Serve with baked fish or any lean, grilled meat).