1 cup dried quinoa (the trick-coloured one works best and has a much nicer flavour).
1 onion chopped
1 cup fresh or frozen petit-pois
1 pack long-stemmed broccoli, chopped
1 red pepper, chopped
1 punnet mushrooms, chopped
2 large cloves garlic, crushed
1 can chickpeas, drained and rinsed
2 tablespoons ghee
1/3 cup oliv oil
2 tablespoons apple cider vinegar
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon turmeric powder
(optional, to taste) 1 or 2 teaspoons chilli powder
1 teaspoon pink himalayan salt
(optional, to taste) 1 to 2 teaspoons maple syrup
1/4 teaspoon ground black pepper
Putting it Together
1. Combine quinoa with 2.5 cups water in medium sized saucepan. Bring to the boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water has all gone. Turn off the heat , fluff with a fork, re-cover and allow it to ret for 10 to 15 minutes.
While the quinoa is cooking and resting...
2. Heat the ghee in a large pan. Fry the onion until tender.
3. Add mushrooms, red pepper, garlic, broccoli and petit-pois. Cook till tender
4. Turn the heat down low.
4. Add chickpeas and rested quinoa. Stir to combine.
5. Whisk together all of the dressing ingredients. Pour over the quinoa mix and stir till all of the ingredients are well combined and heated through.
6. Serve hot or cold. Store the remainder in portion sizes in freezer.