Ingredients

• 150g quinoa (a mix of red and white)
• Olive oil
• 2 garlic cloves, finley chopped
• 3 carrots, cut into thin sticks
• 300g leek, sliced
• 300g broccoli, cut into small florets
• 100g sundried tomato, drained and chopped
• 200ml vegetable stock
• 2 tsp tomato puree

Method

1. Rinse the quinoa and cook according to pack instructions in boiling water with half a veg stock cube. Keep the other half of the cube to use later.
2. Heat the oil in a large wok or pan then add the garlic and fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 minutes until everything is glistening.
3. Add the sundried tomatoes, 200ml veg stock (made with the leftover half of the cube) and tomato puree. Cover and cook for 3 minutes.
4. Drain the quinoa (if required) then add a drizzle of olive oil. Divide between warm plates and spoon the vegetables on top.