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 paper 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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