Tomato & Coconut Quinoa! (serves 2!)

Tomato & Coconut Quinoa! (serves 2!) ( Watch the video here… http://youtu.be/G0-V9QdwTAQ ) What do you need?  X1 cup of Quinoa  500g of Passata  ½ a can of full fat Coconut milk X1 TSP Salt X2 TSP Garlic granules  X1 Courgette (zucchini) X1 Sweet Potato  X1 red Onion  X1 Carrot  X2 cups of Spinach Olive oil  This dish is as simple as cooking the quinoa and frying the veg… So let’s do that. Measure one cup of quinoa into a pan and add the Passata, Coconut milk, garlic and salt. Cover with a lid and leave to simmer for about 15-20 minutes, checking occasionally. Chop the carrot and sweet potato into small cubes and add to a well oiled baking tray, whack it in the oven at 180 (gas mark 6) and start chopping the onion and courgette. When these are done (I like to make them a little thicker than the carrots and potato), add to the same baking tray and cook for around 15 minutes or until the potatoes are soft. If the veg is ready before the quinoa, simple turn the heat off and set to one side. When the quinoa has soaked up all of the liquid and is a risotto consistency, stir through the fresh spinach and let the heat slowly wilt it. I sprinkled some toasted seeds on mine but that’s optional (obviously….you’re your own person) When this is done, pile up the quinoa and veg into a lovely big bowl and smash your face into it. Just kidding, eat it like you’re royalty! Don’t forget to tag #whatleilaeats in your creations!  Love Leila xxx

( Watch the video here… http://youtu.be/G0-V9QdwTAQ )

What do you need?

X1 cup of Quinoa
500g of Passata
½ a can of full fat Coconut milk
X1 TSP Salt
X2 TSP Garlic granules
X1 Courgette (zucchini)
X1 Sweet Potato
X1 red Onion
X1 Carrot
X2 cups of Spinach
Olive oil

This dish is as simple as cooking the quinoa and frying the veg… So let’s do that.

Measure one cup of quinoa into a pan and add the Passata, Coconut milk, garlic and salt. Cover with a lid and leave to simmer for about 15-20 minutes, checking occasionally.

Chop the carrot and sweet potato into small cubes and add to a well oiled baking tray, whack it in the oven at 180 (gas mark 6) and start chopping the onion and courgette. When these are done (I like to make them a little thicker than the carrots and potato), add to the same baking tray and cook for around 15 minutes or until the potatoes are soft.

If the veg is ready before the quinoa, simple turn the heat off and set to one side.

When the quinoa has soaked up all of the liquid and is a risotto consistency, stir through the fresh spinach and let the heat slowly wilt it.

I sprinkled some toasted seeds on mine but that’s optional (obviously….you’re your own person)

When this is done, pile up the quinoa and veg into a lovely big bowl and smash your face into it. Just kidding, eat it like you’re royalty!

Don’t forget to tag #whatleilaeats in your creations!

Love Leila xxx

 

 

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