1 cup of quinoa soaked for 2 hours

1 1/4 cup of water

1 cup of small broccoli florets

1 cup of cut mixed sweet pepper

1/2 cup of zucchini

1 cup of cut spinach

1/2 cup of carrots

2 tablespoon of black pepper

1 tablespoon of chilli

1 teaspoon of chilli ginger paste

1 1/2 teaspoon of salt

1 teaspoon of black pepper


Cook the quinoa with water for 10 minutes in sauce pan with 1/2 teaspoon of salt.

Heat the oil in sauté pan. Add chilly ginger paste, broccoli, carrots, and the remaining 1 teaspoon of salt in that order. Afterwards, wait for 2 minutes.

Add zuccini, sweet pepper and spinach, and black pepper. Stir thoroughly for 2-3 minutes.

Add the quinoa and mix again.

Garnish with cilantro if you wish.


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