Quinoa vegie toss recipe


1 cup of quinoa
2 cups water
1 red capsicum
1 stick of celery
4 button mushrooms
a handful of parsley
2 large handfuls of spinach
1 brown onion
2 tablespoons of crumbed feta

2 tablespoons of olive oil
1 tablespoon of dijon mustard
1 tablespoon of honey
1 tablespoon of balsamic vinegar


Start by rinsing the quinoa, and then placing it in a pot with 2 cups of water. Bring this to the boil and cook until all of the water is evaporated.

Meanwhile dice the capsicum, onion, celery and mushrooms. Finely chop the parsley.
Heat a wok and cook the onion in a little coconut oil until translucent. Add the other veggies aside from the spinach and parsley, and cook until warmed through.
Mix all of the dressing ingredients together in a jar and shake well.

Once the quinoa is cooked, add it to the wok with the warm veggies. Turn off the heat, and stir through the parsley and spinach. When the spinach has wilted down add the dressing and feta and mix well.

Yummmmm! This whole dish took about 20 minutes to put together.

Hint: If you’d like to add more protein you could serve it with nuts mixed through, and some lean chicken or fish. You could also use it as a side salad or tasty snack for work.