Midweek Quickie; Garlic Broccoli & Mushroom Quinoa

Did you see the massive roast dinner that Massive Munch and I obliterated on Sunday? No? Look at it. Look at it!

That's definitely more of a 6 person meal, but just we two scoffed the lot. No need to tell you that I am feeling rather inflated today and it is with a weighty arm that I type this blog post now.

So, with hurricane Ophelia about to hit the UK and the skies looking rather moody, I'm fancying some proper comfort food. Perhaps today calls for things that are comforting, but not necessarily heavy and insta-inflating. You know, warm and relaxing, but probably not a roast dinner for 6.

Enter quinoa. I love quinoa. I know it sounds like a cliché as a gluten free vegan, but I really do! It's such a versatile, filling and nutritious pseudocereal - how could you not embrace it's charming little ways?! I also love that you can buy British quinoa and it was pioneered in Essex of all places! Almost cockney quinoa.

Anyway, you want quick and easy comfort? Cook quinoa in some stock and serve. It really is pretty much that simple. For an extra boost, I added a little bit of one of my favourite flavour combos - garlic and tamari. This is a mix that never fails for me, I just blooming love it's seductive, savoury ways.

Oh, I also managed to make use of the butternut squash seeds salvaged from the squash and black bean soup that's sitting in my Wonderbag for tonight's dinner. Cleaned them, tossed them in some Cajun spices, toasted in a dry pan and slung on top of my veggies for some extra crunch - lovely stuff! Highly recommended.

So, for quick, easy and satisfying comfort without having to stuff 7 large baking potatoes into your face via the medium of roasting, this is the one for you.

Midweek Quickie; Garlic Broccoli & Mushroom Quinoa
serves 2

for the quinoa
1/2 cup quinoa
1 cup of veg stock
1/2 red pepper, sliced
salt & pepper

to top
4 garlic cloves, smashed and sliced
1/2 head of broccoli, chopped
5 mushrooms, sliced
1-2 tbsp of tamari or liquid aminos
a handful of butternut squash seeds, cleaned (optional)
1 tbsp of Cajun seasoning (optional)
splash of oil

  1. Pop all of the quinoa ingredients into a saucepan, bring to the boil, pop a lid on and turn down to a simmer for 10 minutes or until the quinoa is cooked.
  2. Whilst that's cooking, gently heat a splash of oil in a saucepan and add the garlic. Once it starts to soften, add in the tamari or liquid aminos and stir to coat the garlic.
  3. Toss in the mushrooms and broccoli and stir until the broccoli brightens and the mushrooms brown.
  4. In a small, hot, dry pan, toast your seeds until they start to pop. 
  5. Serve your quinoa in a bowl, top with the broccoli and mushrooms, pour over any juice from the pan and scatter your toasted seeds on top. 
  6. Eat it.
  7. Be surprised at how full you are, even though this looks like a fairly restrained meal for you.
  8. Just one bowl?
  9. Really?
  10. But how am I full?
  11. Marvel at the wonder of quinoa. 


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