Serves 4
Ingredients
• 150g Quinoa
• 1 tbsp coconut oil
• 3 Shallots or 1 onion, chopped
• 1 celery stalk, sliced
• Salt and pepper
• 1 litre of vegetable bouillon stock 500g peas
• 300g spinach, roughly chopped 1⁄2 tbsp ginger, crushed
• 1 garlic clove, crushed
• Handful of mint leaves
• Handful of basil leaves
Method
1. Cook the quinoa, drain and set aside
2. Melt the coconut oil in a frying pan
3. Add the onion or shallots and celery
4. Salt and pepper lightly, then toss and stir for 5 minutes, until the onions are transparent
5. Pour in the vegetable bouillon stock and bring to the boil
6. Add the peas, spinach, ginger, garlic and cooked quinoa and simmer for 2 minutes
7. Remove from the heat before adding the mint and basil
8. Blend to a smooth consistency or leave some texture if you prefer
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