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
- Cook the quinoa, drain and set aside.
- Melt the coconut oil in a frying pan.
- Add the onion or shallots and celery.
- Salt and pepper lightly, then toss and stir for 5 minutes, until the onions are transparent. Pour in the vegetable bouillon stock and bring to the boil.
- Add the peas, spinach, ginger, garlic and cooked quinoa and simmer for 2 minutes. Remove from the heat before adding the mint and basil.
- Blend to a smooth consistency or leave some texture if you prefer. Enjoy!
