What’s in the fridge tonight? Tomatoes, country harvest vegetables, onions, mushrooms… well in my fridge anyway. So here’s an improvised meal that’s both delicious and healthy! Here’s the recipe (measurements are approximate).
Quinoa, tomato and country harvest vegetables with chilli pesto
1 cup white quinoa
1 tbs olive oil (or cooking oil of choice)
2 ripe tomatoes, roughly diced
2 small onions, roughly diced
garlic (powder or fresh), to taste
10 button mushrooms, quartered
1 cup of mixed vegetables (I used frozen Country Harvest vegetables – carrot, cauliflower, broccoli and sugar snap peas)
2 tbs Chilli Pesto (store bought)
sea salt, to taste
To cook quinoa, boil 2 cups of water at high heat then add quinoa. With a fork, stir occasionally to prevent sticking. As quinoa mixture begins to boil turn to low heat and allow to simmer. Quinoa is ready when it looks fluffy and has absorbed most of the water. (Once cooked, turn heat off and allow to cool slightly.)
While quinoa is cooking, heat a large saucepan with olive oil. Add tomatoes, onion and garlic. When these ingredients are soft in texture, mix in the remaining vegetables and Chilli Pesto. Add sea salt to taste.
Add quinoa into the saucepan mixture and combine.