Quinoa Provençal

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This is a very healthy dish, great for your fitness goals in the new year. But healthy doesn't have to be boring. My quinoa Provençal is not just boasting with plant-based goodness but also very warming, filling and tasty. A great combination for the cold time of the year.

Also, this is really easy to make with no special cooking skills required. If you want to make it even easier (and cheaper) for yourself then replace the cherry tomatoes with another tbsp of tomato paste. I added them because the cherry tomatoes give the dish a bit of a tangy sweetness, which adds a little extra layer of taste to the dish.





INGREDIENTS (3 portions):


Quinoa ingredients:

  • 150g quinoa
  • 750ml water
  • 1/2 stock cube

Veggie pan ingredients:

  • 1 leek
  • 2 tsp minced garlic
  • 300g cherry tomatoes
  • 1 red pepper
  • 1 yellow pepper (or another red pepper)
  • 1 courgette
  • 2 tbsp tomato paste
  • 1 tsp herbs de provence
  • 1/2 tsp salt (or to taste)
  • 1/2 veggie stock cube
  • Black pepper to taste
  • 400ml water

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METHOD:


Wash the quinoa thoroughly in a sieve (to remove the bitterness) and cook in a pan on medium to high heat together with 750ml of water and 1/2 a stock cube for 18-20 min (until all water has evaporated). I know it's a lot of water, but that's how much was needed according the label. Check your label for cooking instructions to be on the safe side. Also the instructions said 15-18 min but I found 15 were definitely not enough.


While this is cooking finely sliced up 1 leek and quarter 300g of cherry tomatoes and sauté with minced garlic in a large pan with a bit of olive oil.


While this is sautéing finely chop up the peppers and the courgette and then add to the pan together with 500ml of water and all remaining ingredients. Cook for about 15 - 20 minutes. Stir frequently and check the taste (sometimes it takes a bit longer for the flavour to develop). The final consistency should be a bit less liquid than a stew (you might have to add a bit more water if you cook without a lid on).


When the quinoa and the veggie pan are finished combine both in a pan and mix together. That's it, done!


Enjoy!


And if you love healthy and easy vegan food then you should definitely check out my 10 minute vegan gluten-free soba noodles with crispy tofu and raw tomato sauce.


10 MINUTES RECIPE: SUPER QUICK VEGAN GLUTEN-FREE SOBA NOODLES WITH RAW TOMATO SAUCE


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