Looking for a recipe which means less time in the kitchen and more time enjoying the sunshine? We thought so!

Check out our Very Veggie Quinoa Stir-Fry... 🥕

INGREDIENTS

150g cooked quinoa
100g sugar snap peas
1 small onion, diced
1 red pepper, sliced
1 yellow pepper, sliced
1 courgette, sliced
2 garlic cloves, minced
1 tablespoon olive oil
Cooked broccoli florets from 1 broccoli
A small handful of cherry tomatoes, halved
Freshly squeezed juice of 1 lemon
Fresh basil or coriander for garnish (optional)

METHOD

1 Heat olive oil in a large skillet or wok over medium heat. Add the diced onion and minced garlic, and sauté for 5 minutes.
2 Add the sliced peppers, courgette, broccoli florets, and sugar snap peas. Stir-fry for 8 - 10 minutes until the vegetables are tender.
3 Stir in the halved cherry tomatoes and lemon juice. Cook for an additional 2-3 minutes then add in the quinoa. Garnish with fresh basil or coriander if you like, then serve.
4 For weaning babies: Set aside a portion of the cooked vegetables and quinoa. Allow them to cool, then either serve them as it is or puree or mash them to a suitable consistency for your baby.

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