With whole grains, green veggies, legumes and nuts, this recipe is an energy power house.

Lemon Quinoa - Vegan, Gluten Free

Serves 4

INGREDIENTS:

Organic, locally sourced where possible -

• 1 Cup Quinoa - rinsed and soaked for 20 minutes

• 2 Cups Vegetable Broth (make, buy fresh or use a gluten & yeast free stock cube / paste)

• 4 Cloves of Garlic - minced

• 1 Small Red Onion - sliced

• 100g of Rocket

• 1 Can Chickpeas

• 1 Small Bunch of Radishes - sliced

• ½ Cup Fresh Peas (can also use frozen but defrost them first)

• 1 Carrot - grated

• 1 Bunch of Mint - cut into ribbons

• ½ Cup Pistachios or Cashews

• Zest and Juice of One Lemon

• ¼ Cup Extra Virgin Olive Oil

METHOD:

1. In a pot, combine quinoa, vegetable broth, garlic and red onion.

2. Cook on medium heat for 15 – 20 minutes until liquid is absorbed.

3. Stir in the rest of the ingredients and season with salt and pepper.