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Quinoa Veg Stir Fry

Recipe by Mireia Quijada

Welcome to our new recipe post!

Every Friday we will post a new recipe to inspire you for the weekend. We would love to receive your recipes and photos so please send them to us at production@padiproductions.com and we will publish as many as we can.

In summer we tend to eat lighter meals, things are easier to digest in the heat. However, that doesn’t mean it has to all be salads and sandwiches; be creative and try something new!

In Barcelona we are incredibly lucky to have easy access to fresh market produce at very reasonable prices. Buying from the market not only ensures you get good quality ingredients, but has the added advantage of supporting small businesses, who tend to source locally, therefore being kinder for the environment.

In Episode 4 of Be Fit Barcelona Fit, out in August, you’ll see Clara Valera and Mireia Quijada cooking up a storm, but the recipe is so good (Violeta and Sara loved it!) that we wanted to share it with you now.

Quinoa_Veg_Stir_Fry_3 Quinoa Veg Stir Fry
Main course for 2 people, side dish for 4 people.
Prep time: 10 minutes
Cooking time: 15 -20 minutes1 large cup of Quinoa

½ a large courgette
1 carrot
1 onion
100g of mushrooms
100g of pre-cooked lentils
2 x tomatoes
A handful of pumpkin seeds
A handful of raisins
The juice of half a freshly squeezed lemon
A few leaves of fresh basil
Extra virgin olive oil
Salt and pepper to taste

Quinoa_Veg_Stir_Fry_1Wash the Quinoa and all the vegetables thoroughly.In a saucepan with a lid, add twice the amount of water than quinoa- 2 large cups. Bring to the boil.

Add the Quinoa, cook on a high heat for a few minutes and then reduce to the minimum and allow simmer for about 10 minutes, stirring occasionally to avoid sticking to the bottom of the pan. After 10 minutes try some to make sure they cooked – they should be fluffy and light. If they are gritty, they need a few more minutes. Once they are done, turn off the heat and allow to sit in the pot.

While the Quinoa is cooking finely chop the onion. Chop the carrot and courgette into equal size rounds or sticks, as you prefer.

In a wok or wide frying pan, heat up a couple of spoons of extra virgin olive oil. When it is hot, add the onions , stirring occasionally.

After a couple of minutes add the courgette, stirring occasionally.

Slice the mushrooms. Add to the frying pan once the carrots and courgettes have softened.

Once the Quinoa is cooked, add the pre-cooked lentils to the pot, stirring in well. Leave covered but not with heat on.

Finely chop the tomato and basil.

Add salt and pepper and other spices or condiments you like to the stir fry vegetables. Squeeze in the juice of half a lemon. Stir thoroughly and leave for another 2 minutes.

Once the vegetables are cooked add them to the Quinoa pot and mix well.

Now add in the chopped tomato and mix well.

You can serve the dish in bowls or plates, sprinkling the fresh basil, the raisins and the pumpkin seeds over the top.

And voilà- buen provecho!

Shopping at the Sagrada Familia market, the total cost of the dish was just €4.