Quinoa is such a good ingredient to use in vegan cookery. It is a complete protein, which along with having a high protein content, also has all 9 essential amino acids. Quinoa is a gluten-free, cholesterol-free whole grain.
I usually rinse the quinoa and cook for about 20 minutes. You can use whatever vegetables you have available. I used courgette, carrot and mushroom.
Place quinoa in a pan with plenty of water to cover it. Add all the chopped vegetables. Then add 2 teaspoons of vegan Bouillon stock, some black pepper, and the magic ingredient as far I’m concerned, some grated fresh ginger!
Cook for about 20 minutes and eat straightaway. This dish also freezes well, so you could make plenty and freeze for another day.