Quinoa, Pepper, Mange Tout, Red Onion and Tomato Bowl

Quinoa, Pepper, Mange Tout, Red Onion and Tomato Bowl


6oz Quinoa
1 Red Pepper
2oz Mange Tout
1 Red Onion
4oz Tomato
4oz Mushrooms
1oz Fresh Basil
2 Cloves of Garlic
2 tbsp Olive Oil
1 tsp Vegetable Stock Powder
Salt and Pepper 

Preheat oven to 200°C, 400°F, chop pepper, onion, tomato and mushrooms into bite size pieces, toss with half the olive oil and the finely chopped garlic and cook on a baking tray for 15 minutes, the more space around the ingredients the better they will cook.

In the meantime rinse the dried quinoa under a cold tap, this removes the bitterness, then add to a saucepan with double the water and bring to a boil, add the stock powder and a pinch of salt and simmer for 10-15 minutes or until the water has been absorbed by the quinoa, then fork it through to fluff it up.

Have a look at the vegetables in the oven toss around and put back in for a further 5-10 minutes, or until cooked. Serve with a sprig of fresh basil and a dash of olive oil.


Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
514 178 2.6g 2.6g 0mg 15mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
1040mg 70.8g 9.8g 7.9g 17.0g 0.64
Vitamin A Vitamin C Calcium Iron - -
9% 36% 0% 0% - -
Very low in sodium Very high in magnesium Very high in phosphorus High in vitamin A Very high in vitamin B6 Very high in vitamin C
Dinner Lunch

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