
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Recipe type: Dinner
Cuisine: Vegan, Gluten-Free
Serves: 1 hungry person, 2 moderately hungry people
Ingredients
- 1 Tbsp olive or cooking oil
- 3 handfuls of washed spinach
- 1 handful of frozen butternut squash
- 3 Tbsp of frozen sweetcorn
- 2 Tbsp brown rice flour
- 3 Tbsp of quinoa
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp crushed chilli
- 1 handful of broccoli florets (cut into small pieces)
- Rocket and pine nuts to garnish
Instructions
- Blend the spinach, butternut squash and sweetcorn together.
- Add the chilli, salt and pepper.
- Tip into a bowl and mix with the flour to create a slightly firmer consistency, almost like a batter.
- In a separate pan, bring some water to the boil and add the quinoa. Turn down to a simmer and leave for 10 minutes. (Alternatively, I really like this Bulgar Wheat, Cracked Soya & Red Quinoa combo from Morrisons, which I’m sure they have variants of in most supermarkets.)
- Add the broccoli to the quinoa or steam separately.
- In a frying pan or skillet, heat up the oil.
- Add the spinach batter and stir constantly like scrambled eggs.
- Once cooked through, drain the quinoa and broccoli and add to the mixture, stirring through so its all mixed together.
- Tip into a bowl and garnish with rocket and pine-nuts.
- I reckon some avocado would also work nicely on top.
This looks seriously good 😄