When I’m feeling like I need a health-kick or some extra veggies in my life, this is my go-to recipe.
It’s packed full of healthy ingredients and superfoods (hello quinoa!) If you haven’t cooked with quinoa before, it’s great. In between cous-cous and rice, it’s a gluten-free grain that is extremely versatile. And if you don’t know how to pronounce it, here’s a handy tip: “keen-wa”(or listen to this).
But you don’t need to be able to pronounce it, all you need to know is how to cook it!
I serve this recipe as a main dish all on its own. I also take it to pot-lucks and heat it up for left-overs as a lunch the next day.
Warning: this does make a very large amount of salad, so maybe half the recipe if you don’t want to be eating it for days on end!
Serves: 6 large or 8 small servings
- 1 large sweet potato, peeled and diced
- 1 head of broccoli, cut into florets
- 200g quinoa (rinsed)
- 500ml vegetable stock
- 500 grams of mince
- 1 tsp minced garlic
- 1 tsp Italian Herbs
- 250g baby spinach
- 100g beetroot slices (half a small tin), drained
- Preheat oven to 200degrees
- Place diced sweet potato on a lined baking tray, lightly drizzle olive oil, and season with salt and pepper
- Bake for 15 minutes, then add the broccoli florets and bake for another 10 minutes
- While the veggies bake, place quinoa in a saucepan, pour over the stock, bring to a boil, then reduce to a simmer, and cook for 15 minutes to allow the quinoa to soak up the stock
- Fry up the minced garlic in some olive oil, then brown the mince and add in the Italian herbs.
- Once the vegetables, quinoa and mince are done, toss into a bowl with the baby spinach and beetroot slices.
- Eat whilst warm (but is also delicious cold for lunch the next day!)
Recipe Source: based loosely on a recipe from this book, 500 Superfood Dishes, that my step-brother Cam bought me for my birthday. Slightly adapted. (So many good recipes in that book!)