Crowd-pleasing hot-pot quinoa
There have been many nights where I've had a ripe pear for dinner and gone to bed. I'm thankful for hot food still when it happens, even though the days of pear suppers are long gone. I chose quinoa as a base because it's a more filling grain than rice, although brown rice could certainly be substituted. I also chose a vegetable rich dish because it's important to look after your health when you're nose-to-grindstone. The minerals and vitamins you get from simple vege are the brilliant for immune system. The body will get a natural full signal from the fibre and moisture of the dish, while the protein has excellent staying power. When cooking for 1, it's one of the few meals I tolerate leftovers from.
- In a small saucepan, measure 1 cup quinoa and two cups water. Bring to the boil, covered, then reduce to low and set the timer for 20 minutes.
- Heat olive oil in pan over medium heat. Sauté the onion, ginger and garlic until soft.
- Add the mung beans sprouts, carrot and capsicum. Sauté for three minutes. Add the spice mix. Raise the temperature if needed. Add 1/2 cup of water to braise slightly. If desired, season with cayenne, salt, and pepper. This will give it a little more warming power.
- When ready to serve, add 1/4 portions of quinoa to each bowl or plate. Top with 1/4 of the vegetable mixture. Finish with fresh coriander, if using.