As quinoa does not contain gluten, this tasty dish is suitable for those following gluten-free diets.
2 Tbsp canola oil
1 leek, trimmed, washed, cut into slices
2 carrots, peeled and chopped
1 cup quinoa, rinsed
2 cups water
juice and grated rind of 1 lemon
2 cups grated cauliflower
freshly ground pepper, to taste
2 cups kale leaves, stems removed
Heat oil in large heavy-based frying pan. Add leeks and carrots and cook until soft.
Add quinoa, water, lemon juice and rind. Stir and bring to the boil. Lower heat and simmer covered for about 20 minutes until vegetables are tender.
Turn off heat, stir, cover and leave for about 10 minutes.
Stir through cauliflower and kale.
Heat to steaming hot, add salt and pepper and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.1g|