- 50g (1 1/2 oz) dried wild mushrooms
- 125g (4 oz) quinoa
- 175g (6 oz) broccoli, sliced
- 1 tbsp capers
- 1 red pepper, chopped
- 2 tbsp frozen gardens peas
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp tamari
- 500ml (16 oz) vegetable stock
- Hempseed oil
- Smoked paprika
1 In a large heavy saucepan with a tight fitting lid, bring the vegetable stock to the boil then add the dried mushrooms and simmer. Add the quinoa and continue to simmer gently with the lid on for 5 minutes.
2 Add the remaining ingredients, stir and replace the lid and continue to simmer for a further 10 minutes. The quinoa should have soaked up all the water and become light and fluffy, if not stir and allow to stand with the saucepan lid tightly closed for a further five minutes.
3 Serve with green salad or red cabbage. Sprinkle some smoked paprika and chopped basil on top and drizzle with extra tamari and hemp seed oil. Nutritional information coming soon