- 1 vegetable stock cube
- 1 red onion
- 1 fennel bulb
- 2 courgettes
- 250g mini marzano tomatoes
- 150g quinoa
- 1 tsp ground cumin
- 1 tsp fennel seeds
- ½ tsp turmeric
- 100g baby leaf spinach
- 400ml boiling water
- ½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- Measuring jug
- Deep frying pan or wok
- 1.
Fill and boil your kettle. Crumble the stock cube into a heatproof jug and pour in 400ml boiling water. Stir to dissolve the stock and set aside.
- 2.
Peel and finely chop the red onion. Trim the dry tips and fronds off the fennel (keep the fronds for later), then halve the bulb. Slice into 8-10 wedges. Trim and dice the courgettes.
- 3.
Warm a deep frying pan or wok over a medium heat for 1 min, then add ½ tbsp olive oil and the veg. Season with a pinch of salt and pepper. Cook, stirring often, for 8 mins till the veg look glossy and have picked up a little colour.
- 4.
While the veg fry, quarter the tomatoes. Stir the tomatoes into the pan and fry, stirring occasionally, for 5 mins till they start to soften.
- 5.
While the veg fry, tip the quinoa into a sieve and rinse under cold water for 1 min. This washes off the soapy coating that can make it taste bitter.
- 6.
Add 1 tsp each ground cumin and fennel seeds and ½ tsp turmeric to the veg in the pan. Cook and stir for 1 min.
- 7.
Stir the quinoa into the pan. Pour in the stock, stir to mix, then cover and bring to the boil. Once the quinoa is boiling, turn the heat down a little and simmer for 12 mins till the quinoa is tender and has absorbed the stock.
- 8.
Fork the spinach into the quinoa and stir to wilt. Taste and add a pinch more salt or pepper if you think it needs it. Divide the quinoa between 2 warm plates or bowls and serve straight away.