Ingredients
Leeks/Greens
- 3 tbsp olive oil
- 1 small red onion chopped
- 4 cloves garlic smashed and chopped
- 1 tsp fresh grated ginger
- 2 stalks leeks cleaned and sliced
- 2 stalks celery sliced
- 1 cup peas I thawed some frozen ones
- 1 tbsp red chili flakes
- salt and pepper to taste
Pineapple Quinoa
- 1 cup quinoa
- 1 cup pineapple juice
- 1 cup vegetable stock no salt added
Instructions
Leeks/Greens
- Add oil and red onion to a pan over medium heat and saute for 10 minutes, stirring frequently.
- Add in the ginger, garlic, peas and leeks and saute for another 7 minutes or so
- Add in the celery, chili flakes and salt and pepper to taste.
- Then toss in the Pineapple Quinoa and mix well. Top with cilantro, pomegranate seeds and serve with a boiled egg.
Pineapple Quinoa
- Add the quinoa, pineapple juice and vegetable stock to a pan over high heat and bring to a boil.
- Then, cover quinoa mixture, lower heat an let simmer for 15 minutes. When cooked, add to the leeks/greens. *If you decide to serve this as is, then season with a bit of salt and pepper first.
Nutrition
Calories: 351kcal | Carbohydrates: 22g | Protein: 3.75g | Saturated Fat: 22g | Fiber: 2.3g | Sugar: 4.7g
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