Last Thursday marked the middle of the year - times flies, it will be Christmas before we know it! But lets not dwell on that thought for now. 

Our Winter Wellbeing Tip #5 is to dose up on vitamins and minerals in order to stay healthy and ward off the Winter ills. While supplements are an easy way to do this, I also encourage you to get vitamins and minerals by eating a range of leafy greens and red and yellow vegetables. 

This weeks recipe can easily be adapted to include leafy greens as well whatever red and yellow vegetables you have on hand or feel like. 

 

Quinoa with Stir-Fried Winter Vegetables

Ingredients

  • 200g quinoa
  • 5 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 3 carrots, cut into thin sticks
  • 300g leeks, sliced
  • 300g broccoli, cut into small florets
  • 100g sundried tomatoes, drained and chopped
  • 200ml vegetable stock
  • 2 tsp tomato purée
  • juice 1 lemon

Method

  1. Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
  2. Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.