Seafood, quinoa stir fry

Servers 4  

Preparation & cooking time 20mins 

Ingredients  

• 200g of quinoa  
• 2 tbsp of sunflower oil 
• Good quality vegetable stock 
• 2 Handfuls of freshly chopped salad 
• ½ inch of fresh ginger  
• 2 spring onions 
• 280g white button mushrooms 
• 160g squid / cut into rings 
• 100g cooked and peeled prawns 
• 6 cherry / plum tomatoes  

Method 

Quinoa

• Cook the quinoa according to pack instructions, adding the vegetable stock cube to the cooking water. Once cooked keep to one side. 

Stir fry 

• Thinly slice the spring onions 
• Chop the tomatoes in half 
• Peel and thinly slice the ginger 
• Thinly slice the mushrooms 
• Get the pan to a medium heat – make sure the pan is hot before adding the ingredients  
• Add the oil then place the springs onions, ginger and tomatoes to the pan ( keep stirring for 30 seconds then add the mushrooms) 
• Add a splash of water to create a bit of steam and to stop the food from burning 
•  Add the squid rings  
• After 30 seconds add the prawns and cook for 2 mins or until they look cooked 
• Remove the pan from the heat and mix the quinoa and stir fry together  
• Season to taste but not too much salt 
• Plate up and place the chopped salad on top

• Wheat-free
• Gluten-free
• Dairy-free