Ingredients
Flannerys Own Certified Organic Olive oil
1 onion, diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
A handful of slender asparagus or green beans, to your taste, trimmed and sliced
1 eggplant, peeled and sliced into bite size pieces
1 zucchini sliced into bite size pieces
1 capsicum- red, yellow or green, cored and sliced
2 cups mushrooms, trimmed and sliced
A handful of cherry tomatoes, halved
Sea salt and ground pepper
Herbs, to your taste- parsley, basil, thyme or red pepper flakes.
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
2 ½ cups Flannerys Own Certified Organic Quinoa, cooked
* Follow the vegetables in the recipe or feel free to add summer vegetables to your choice!
Preparation
- Firstly, to cook quinoa the easy way simply rinse and sieve 2 ½ cups of Flannerys Own Certified Organic Quinoa and place in a rice cooker. Add 5 cups of water and turn on rice cooker until you have hot fluffy quinoa, if the quinoa turns out too crunchy simply add more water.
- Alternatively if you do not have a rice cooker add the rinsed quinoa to a sauce pan, add 5 cups of water and bring to the boil. Lower heat to low, cover and simmer until cooked. This should take approximately 12 minutes. Remove from heat to cool for 5 minutes and fluff gently with a fork.
- When the quinoa is almost done, heat a dash of Flannerys Own Certified Organic olive oil in a wok or large skillet over medium heat. Add the onion and stir until translucent. Add the garlic and sauté for a minute. Add the remaining vegetables. Season with sea salt, pepper, and herbs to your taste. Add the balsamic vinegar. Stir-fry until vegetables are cooked and tender.
- Scoop the cooked quinoa out of the rice cooker or sauce pan and add it into the wok and stir to combine with the vegetables. Taste test and add more salt or seasoning if it’s needed. Remove from heat. Drizzle on top with a little extra olive oil and toss to fluff.
- Delicious served immediately out of the wok or cooled as a salad.