Gorgeous Spicy Tomato Quinoa and Vegetables GF, DF, Vegan

Sometimes it’s when your back is against the wall that the most creative and delicious things happen in the kitchen. Or not? Ha! Lucky for me, this experiment worked and is definitely share-worthy.

Every Thursday I have a ‘kid-free’ day.  I love Thursdays and I’m not ashamed to say it. I need Thursday!

It’s only a recent phenomenon and I make the most of it to do all the things I can’t do with two kids around.  This Thursday I left home to drop the kids off in the morning and didn’t return again until after I picked them up.  It was 5pm when we got home.  Lucky I had some soup and frozen zucchini slice thawed for their dinner (does anyone else find it hard to feed their kids after a day in care???  Sometimes they are so knackered I just give them eggs on toast).

But I felt like something really tasty so looked in the fridge and got creative (in between getting kids fed and bathed – such is the beauty of the thermomix!).  I wanted a Moroccan flavour and don’t really know if I achieved that, but it was delicious and a little spicy nonetheless.  Below I’ve given thermomix and conventional directions.  And choose whichever vegetables you like – use my suggestions as a guide – it’d work with anything!

Print Recipe

Gorgeous Spicy Tomato Quinoa and Vegetables GF, DF, Vegan

Servings

Ingredients

• 100 g quinoa – rinsed thoroughly
• 1 x red onion
• 2 x garlic cloves
• 25 g olive oil
• 1 x 400g tin of diced tomatoes
• 50 g tomato paste
• 1 tbls tmx vegetable stock paste and 250g water OR 250g veggie stock if no tmx (you may need to adjust this)
• 1 sp ground cumin seeds
• 1 tsp ground coriander seed
• 1/2 tsp chili powder
• 1 medium sized eggplant cut into cubes
• 1/2 head of cauliflower cut into florets
• 1 red capsicum sliced thinly
• 1 zucchini sliced thinly
• dulse flakes

Servings Ingredients 100 g quinoa – rinsed thoroughly 1 x red onion 2 x garlic cloves 25 g olive oil 1 x 400g tin of diced tomatoes 50 g tomato paste 1 tbls tmx vegetable stock paste and 250g water OR 250g veggie stock if no tmx (you may need to adjust this) 1 sp ground cumin seeds 1 tsp ground coriander seed 1/2 tsp chili powder 1 medium sized eggplant cut into cubes 1/2 head of cauliflower cut into florets 1 red capsicum sliced thinly 1 zucchini sliced thinly dulse flakes

Instructions

Here’s what you do with a thermomix:

1. Measure the quinoa into the basket and then rinse under the tap in a sieve. Set aside
2. Add onion and garlic to bowl and chop on speed 7 for 3 seconds
3. Add olive oil and spices and saute for 3 min/100 degrees/ speed 1
4. Add tomato paste, tomatoes, stock paste and water and then add the basket into the bowl and cook on Varoma temp/20 minutes/speed 2
5. While this is cooking add your vegetables into the varoma – using the tray for zucchini and capsicum as they will be ready before the twenty minutes is up. Make sure you move the veggies around halfway through cooking time.
6. Once finished put the vegetables into a thermoserver then add quinoa and tomato mixture and combine well.
7. Sprinkle some dulse flakes (available from the health food store) over the top and serve.
8. So freaking tasty! Enjoy

Here’s what you do with pots and pans!

1. Crush your garlic and finely slice onion.
2. Add oil to a saucepan and heat on a medium temp. Cook onion, garlic and spices until translucent.
3. Add tomato, tomato paste, vegetable stock and bring to a simmer.
4. Add quinoa and cook as per packet instructions.
5. While quinoa is cooking, steam all vegetables in a steamer until cooked.
6. Once both are ready, combine and enjoy!

Recipe Notes

Oh – I should say that many people would salt their eggplant beforehand – I am generally too lazy to do this but I know I should – go ahead and do that if you so wish!!

And for kids, probably leave out the chill powder – it’d be a perfect kids meal without it – or if your little ones can handle it then go for it.

Lisa x

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