This dish makes a great midweek feast which you can adapt to suit whatever veg is still lurking in the bottom of your fridge.


  • 1 cup quinoa
  • 1 onion
  • 300g mushrooms
  • 1 red pepper
  • 1 courgette
  • 1 aubergine
  • A handful of green beans
  • 2 cloves of garlic
  • 1 tsp mild chilli powder
  • 2 tbsp tomato puree
  • 600ml vegetable stock


  1. Place the quinoa in a bowl and cover with water.  Set to one side.
  2. Chop the onion and pop in a large frying pan with 100ml of the vegetable stock and allow to sauté for 10 minutes until the onion is translucent and tender.
  3. Finely chop the mushrooms and add to the pan and cook for a further 2 minutes.  Finely chop the remainder of the veg and add in turn to the pan, stirring after each addition.
  4. Add the chilli powder and crushed garlic, tomato puree and vegetable stock.  Stir well.  Rinse and drain the quinoa before adding to the pan.
  5. Cook for 30 minutes stirring regularly.
  6. Remove from heat and allow to stand for a couple of minutes before serving.


Wendy x

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