One Pan Quinoa with Spanish Spices Recipe

Ingredients

1 vegetable stock cube
400ml boiling water
100g red onions
1 fennel bulb
1 courgette
½ tbsp olive oil
Sea salt
Freshly ground pepper
250g cherry vine tomatoes
2 garlic cloves
150g quinoa
1 bay leaf
1 tsp ground cumin
1 tsp fennel seeds
½ tsp turmeric
1 cayenne pepper
50g baby leaf spinach

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Method

1. Crumble the stock cube into a heatproof jug and pour in 400ml boiling water. Stir to dissolve the stock cube then set aside.

2. Peel and finely chop the red onion. Trim the dry tips and fronds from the fennel bulb (keep the fronds for later), then halve the bulb. Slice into 8-10 wedges. Trim and dice the courgette.

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 cherry tomatoes. Peel and crush or grate the garlic. Stir the tomatoes into the pan and fry, stirring occasionally, for 5 mins till the cherry tomatoes start to soften.

5. While the veg fry, tip the quinoa into a sieve and rinse under cold water for 1 min to wash off any soapy coating.

6. Add the bay leaf and garlic to the pan. Add 1 tsp each ground cumin and fennel seeds, ½ tsp turmeric and a pinch of cayenne pepper (it's spicy, so use more or less depending on how hot you like your food). Cook and stir for 1 min.

7. Stir the quinoa into the pan, mixing it well with the veg and spices. 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 and pepper if you think it needs it. Divide the quinoa between 2 warm plates or bowls and serve straight away.