- 75g red quinoa
- 1 carrot
- 200g French beans
- 1 red onion
- 1 chilli
- 2 garlic cloves
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 lemon
- 50g pea shoots
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 150ml boiling water
- Small pan with lid
- Measuring jug
- Frying pan
- 1.
Fill and boil your kettle. Tip the red quinoa into a small pan. Pour in 150ml boiling water. Cover and bring to the boil, then turn the heat right down and gently simmer for 10-12 mins till the quinoa has absorbed the water and is tender. Take off the heat and set aside.
- 2.
Meanwhile, trim the carrot and slice it into thin matchsticks (no need to peel it). Trim the ends off the French beans. Peel the red onion and thinly slice it. If you prefer less heat, you can halve the chilli and scrape out the seeds and pith before slicing it – otherwise, trim and thinly slice the chilli. Peel and thinly slice the garlic.
- 3.
Warm 1 tbsp olive oil in a large frying pan on a medium-high heat. Add the carrot, beans and onion to the pan. Stir fry for 3-4 mins, till the veg are a little browned at the edges.
- 4.
Stir in 1 tsp each cumin seeds and turmeric, along with the garlic and chilli. Season with a pinch of salt and pepper. Stir fry for 2-3 mins, till the veg tender with a slight bite. Take the pan off the heat.
- 5.
Grate the lemon zest into a bowl and squeeze in the juice from 1 half. Add 1 tbsp olive oil and a pinch of salt and pepper. Whisk into a dressing.
- 6.
Divide the pea shoots between 2 warm plates and top with the quinoa and spiced veg, then drizzle over the lemon dressing to serve.
