Ingredients

  • ¼ cup cooked quinoa
  • 1 cup brussel sprouts
  • 1 large onion, chopped
  • 3 cauliflower florets
  • ¼ can chickpeas
  • 1 tomato, chopped
  • 1 clove garlic
  • 2 Tbs tomato paste
  • 1 Tbs oregano (dried)
  • 1 tsp mixed herbs (dried)
  • 1 tsp basil (dried)
  • 2 Tbs smoked paprika
  • ¼ tsp onion salt
  • Salt to taste
  • 2 Tbs chopped coriander (fresh)
  • 1 Tbs olive oil
  • 1 Tbs rich, raw honey

How to make it

  1. Cook the quinoa as per packet instructions. I like to cook mine in 1 part quinoa to 1.5 parts water.
  2. Lightly coat a frying pan with olive oil (or coconut oil) spray and cook.
  3. Once the pan is hot, add the chopped onions, brussel sprouts, cauliflower, chickpeas and garlic.
  4. Once the veggies begin to stick a little, add the chopped tomato.
  5. Then add all the spices and herbs and tomato paste, with a little water. Keep a watch on the mix to ensure it doesn’t get too dry; keep adding a little water until everything is cooked.
  6. Turn off the heat, add the coriander, oil and honey and serve.

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