It has been a long time since I have visited my fav health store, Baldwins & co. As a result, I have run out of my precious seeds, legumes and organic toothpaste. Therefore, I had to rush to Walworth road on Saturday, before work, to refeel. I left carrying two bags full of goodies, such as the fabulous organic quinoa they have, of which I bought a kilo. Quinoa is a good solution when I want to accompany my dinner with something that tastes like couscous and rice but it is not carbs (it is actually a protein) and is nicely combined with vegetables.
Ingredients for 3 portions
2 tbsp olive oil
200 gr quinoa organic
500 ml vegetable stock
1 garlic glove
1 leek chopped finely
1 zucchini peeled into strips with a potato peeler
1 carrot peeled into strips
10 white mushrooms, wiped with wet paper, cut off stems and halved
1/2 tbsp chilly powder
1 tbsp garam masala spice mix
3 eggs
100gr of prosciutto
juice of one lemon
The recipe is easy to make. First I cooked the quinoa in the vegetable stock for 20 minutes. While cooking the quinoa I heated one spoon of olive oil in the frying pan and threw in the eggs stirring till cooked. I set the scrambled eggs aside, cleaned the frying pan and heated the rest of the olive oil. When the oil started to bubble I added the garlic and leek. After a minute I added the mushrooms and then the carrots and the zucchini stripes. I seasoned it with the chilly powder and the garam masala and poured some of the lemon juice to avoid them getting burnt. When everything was softened I switched off the heat and threw the stir fried vegetables in the cooked quinoa, stirring everything together. When served I placed some prosciutto strips on top.
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