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| Orange, Pineapple, Ginger Quinoa with Portabella and Sweet Corn |
Orange, Pineapple, Ginger Quinoa
3 cups vegetable soup stock
1 cup dry Quinoa
1 orange (juice and fruit) with a little of the zest chopped
2 TBSP maple syrup
6 dates chopped
1 pineapple spear chopped
1 cup chopped kale
2 sweet bell peppers chopped (orange and yellow)
2 inch thumb of fresh ginger finely chopped
Bring 2 cups of soup stock to a boil and add the Quinoa. Lower the heat, cover and simmer for 15 minutes then leave it covered for 15 more minutes to absorb the liquid.
Bring the remaining cup of soup stock to a boil. Stir in the remaining ingredients. Lower the heat and simmer for 30 minutes, stirring occasionally. Stir in the Quinoa, allow the liquids to absorb and serve.
I didn't add any extra salt because my soup stock is already highly seasoned, but you can add salt and pepper to taste. This is a great side dish instead of rice or mashed potatoes. Its sweet and fruity, but not overpowering.
I didn't add any extra salt because my soup stock is already highly seasoned, but you can add salt and pepper to taste. This is a great side dish instead of rice or mashed potatoes. Its sweet and fruity, but not overpowering.
Enjoy!