Prep time: 10 minutes
Cooking time: 10-20 minutes
Yields: 4 people
2 cups whole grains (quinoa, millet, amaranth, buckwheat...)
A variety of vegetables - include 2-4 from:
onions, leeks, carrots, broccoli, spinach, kale, courgette, peppers, aubergine, mushrooms, green beans... pretty much anything!
Extra virgin olive oil
Seeds (pumpkin, sunflower...) - optional
The basic recipe for cooking grains is 1 cup of grains to 2 cups of cold water. Bring to boil and then leave with lid off until water has gone. If you have cooked grains in advance you can skip this stage and just mix into veggies when ready.
If using an onion or leek, sautee first in some olive oil on a low heat before adding the other chopped vegetables.
Add the rest and cover and leave to cook in own water or add a bit of water.
When all cooked - mix together in a large bowl.
Pour over some olive oil, sprinkle feta or seeds if desired.
This is delicious hot or can be stored in the fridge and taken in lunchbox!