1 tbs olive oil
Half a small onion, chopped
Clove or two of garlic
250 ml vegetable stock
Half a decent sized carrot, grated
Half a tomato, chopped
40g tinned sweetcorn
Handful of raisins or sultanas
Black Pepper to taste
Dried Oregano to taste
What to do:
Heat the olive oil in a saucepan over a medium heat.
Stir in the onion and garlic and cook for about 5 minutes until the onion is translucent.
Turn down the heat to low and stir in the quinoa. Toast it for just a minute or two.
Next add the stock, black pepper and oregano and bring to the boil.
Cover, reduce the heat back to low and simmer for about 5 minutes.
Stir in the carrots. Cover again and simmer for about 10/15 minutes, or until all the water is absorbed.
Remove from the heat, add the tomato, spinach, sweetcorn and sultanas.
Stir for about 2 minutes until the spinach is nicely wilted.
Serve and enjoy!
This will give you one very generous serving as a main dish, or two if it is accompanied with salad, bread etc.