Taking the vegetables you have in your fridge and combining them together to create a merriment of flavours is exactly what this dish brings you. The zesty taste gets your taste buds feeling refreshed and tingling for more. A quick and east gluten free fix, you can prepare in advance for a lunchbox meal to go. For a vegan option just substitute the meat for more vegetables!
Time needed: 15 mins
1 tbs olive oil
2 cloves garlic, chopped
150g chicken ( or turkey), cut into small pieces
1 tbs vegetable bouillon powder
1 tsp salt ( add more to taste)
1 tsp pepper
1 tsp basil , dried
1 cup water
1/2 courgette, diced
1/2 red pepper, diced
1 medium carrot, chopped
1 1/2 cups quinoa, cooked
1/2 lemon, juiced
1. Start by pouring the oil into a medium sauce pan (or wok), on medium fire let it heat up then place the garlic. Allow to start to brown.
2. Then put the meat in and add the water. Let it cook for 5 minutes until the meat has been thoroughly cooked stirring occasionally. Sprinkle the vegetable boullion over the meat and stir.
3.Add the lemon juice and carrots, continue stirring occasionally for 5 minutes or so. Season according to your taste ( salt, pepper, basil)
4. Now add the courgette and rep pepper, continue stirring. Do so for another 5 minutes.
5. Finally Add the rice and mix the ingredients well. Taste test and season more if needed!
Last but not least serve in an unforgettable manner!
TIP: To make the stir fry stay in the tall circular shape, I put the mixture into a cup pressed it to ensure that it all sticks together, then put a place over the cup and flip it together to avoid spilling. Wiggle the cup slightly to make sure the sides are all free from the cup and remove it. Hope the trick works for you like it did for me!