Quinoa and vegetable medley

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High in protein and fibre, quinoa contains all the essential amino acids the body needs to sustain energy levels and support healthy tissue growth and repair. Not to mention it is gluten free and strengthens the immune system.

Preparation time: 5minutes Cooking time: 20 minutes


  • 1 teaspoon grapeseed oil
  • 2 teaspoons garlic, finely chopped
  • 1 cup finely chopped onion
  • 1 tomato chopped into chunks
  • 2 cups vegetable stock
  • 2 tablespoons lemon juice
  • 1 cup uncooked quinoa, rinsed
  • 1 tablespoon lemon zest
  • ½ teaspoon pepper
  • ½ teaspoon of paprika
  • ½ pound vacuum-packed extra-firm tofu cut into 1/2-inch pieces
  • ½ avocado chopped
  • ½ cup of frozen corn
  • A few olives chopped
Method Heat oil in a medium pot over medium heat. Add garlic and onions and cook for 1 minute. Add corn and cook 3 minutes more. Add stock, lemon juice, quinoa, lemon zest, pepper, paprika and tofu. Cover and simmer for 15 minutes. Arrange chopped tomatoes, and olives on top of quinoa mixture, cover and continue cooking for 2 more minutes. Stir gently to combine, then garnish with coriander leaves and avocado and serve.
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