Its Mid July and pickings from the vegetable garden are prolific, with more than enough green leaves and plenty of roots and legumes too.
My lunch today was a simple quinoa stir fry, assembled in a wok. I used half a cup of quinoa, cooked in one cup of water ( ten minutes). I added one small chopped onion and one cloves of garlic to a little olive oil and cooked for a minute, stirring constantly. Then added the quinoa, one chopped vine tomato, one chopped golden courgette, a handful of fresh peas and broad beans and two kale leaves chopped finely. I seasoned with a dash of soy sauce , sea salt and black pepper. ( cooks in five minutes). I added a little grated cheese but you could go vegan and leave the cheese out as there are plenty of lovely flavours already!
This makes enough for two.
I like the lightness and texture of quinoa, and am using it as an alternative to rice at the moment. If I was using rice, it would be basmati for this dish, as it keeps its shape and does not go sticky!