Herbed Quinoa And Vegetable Medley Recipe

About this recipe

Herbed Quinoa and Vegetable Medley is a wholesome German-inspired vegetarian dinner that combines the nutty flavors of quinoa with fresh vegetables and aromatic spices. Perfect for a protein-packed meal, this dish features Holland & Barrett Vegan Soy Protein Mince to boost your protein intake while keeping it light and plant-based. The Moroccan spice blend adds warmth and depth to the dish, while fresh lemon juice brightens the flavors. This recipe is quick to prepare, making it ideal for a satisfying weeknight dinner. Serve this medley to enjoy a balance of taste, texture, and nutrition that's sure to please everyone at the table.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• 400G Holland & Barrett Vegan Soy Protein Mince
• - Spice Kitchen Moroccan Spice Tin
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 1 Lemon - 1 Each

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and drain well.
2. 2. Bring 300ml of water to a boil in a saucepan, add quinoa, and simmer for 15 minutes until cooked.
3. 3. Peel and dice the carrots and onion, then finely chop the garlic.
4. 4. Heat olive oil in a skillet over medium heat and sauté the garlic and onion until fragrant.
5. 5. Add diced carrots and cook for 5 minutes, stirring occasionally.
6. 6. Mix in the Holland & Barrett Vegan Soy Protein Mince and cook for another 7 minutes.
7. 7. Stir in the cooked quinoa, Moroccan spice blend, salt, and black pepper, ensuring even seasoning.
8. 8. Dice the cucumber and add it to the skillet, tossing gently to combine.
9. 9. Squeeze fresh lemon juice over the medley and stir to enhance the flavors.
10. 10. Let the dish rest for 2 minutes off the heat before serving.