Recipe – Stir fried vegetable quinoa



  • ½ cup quinoa (1 cup when cooked)
  • 250g baby mushrooms
  • 1 courgette (chop in to cubes)
  • 4 tbsp olive oil
  • 4 tbsp balsamic
  • 2 cloves garlic
  • handful of pistachios
  • fresh dill
  • salt and pepper
  • any preferred spices


  • Boil 1 cup of water with some salt* then add ½ cup quinoa and leave on low heat to cook
  • In a separate pan, heat the olive oil and 1 tbsp of balsamic on low heat
  • Crush the garlic cloves and add to the pan along with preferred herbs and spices  (I prefer pepper corns and oregano for this dish)
  • Once the oil has heated (place hand low over the saucepan, if you can feel heat then the oil is hot) add chopped courgettes** followed by mushrooms and stir fry over medium to high heat (You should add small amounts of oil and balsamic every few minutes to stop the pan from burning)
  • Once the quinoa is cooked, add to the saucepan and mix over low heat
  • Once combined thoroughly, dish the meal onto a plate and garnish with pistachios, pomegranate extract and chopped dill


¡buen provecho!


*Avoid using white table salt, instead opt for a more natural option such as pink rock salt*

**It’s important to add the courgettes FIRST as mushrooms cook very quickly and will burn if the other vegetables are not ready**


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