Unlike most grains, quinoa is a complete protein, meaning it contains all essential amino acids. And with an impressive eight grams per cooked cup, this hearty treat packs in more protein than an egg. Quinoa also provides plenty of iron and magnesium, and tastes great in a cold salad or as a hot accompaniment to grilled mushrooms and zucchini. You can also use quinoa as a substitute for rice in most dishes.


This filling dinner works great with whatever veg/ meat you have, so don’t feel restricted to the veg we have used. It also goes great with some fresh herbs if you have any in the fridge or growing in the garden.



Preparation time: 5 minutes

Cooking time: 20 minutes


Serves: 4 people

  • 2 x Bay Leaves
  • 3 x Carrots
    cut into bite-sized pieces
  • 2 tsp Curry Powder
  • 150 g Frozen Peas
  • 4 cloves Garlic
    finely chopped
  • 1 x Lime
    juice only
  • 1 x Onion
    finely chopped
  • 275 g Quinoa
  • 2 tbsp Rapeseed Oil/ Olive Oil
  • 1 x Red Pepper
    thinly sliced
  • Green Beans
  • 1 stick  Fresh Ginger
    peeled and finely chopped
  • 1 medium Sweet Potato
    (300g) cut into bite-sized pieces
  • 1 x Tomato
    finely chopped
  • 1.5 tsp Turmeric
  • 700 ml Vegetable Stock
    or water
To Serve
  • 1 tbsp  Chilli Flakes (optional)
  • 1 handfull Goodness Flaked Almonds (optional)


  1. Snap the tough ends off the green beans, then chop each  into three. Set aside.
  2. Warm the oil in a large pot set over a high heat. Once the oil is hot,add the meat, add the onion, tomato, garlic and ginger and cook for 5 minutes, stirring regularly to stop the veg/meat from sticking to the bottom. Add the curry powder and turmeric and mix it through the veg, then add the quinoa, carrots, sweet potato, vegetable stock and bay leaves.
  3. Bring to the boil, then reduce the heat to a simmer. Put the lid on, leaving it slightly ajar to let the steam out. After about 10 minutes, once the water level drops below the top of the cooking quinoa, add the green beans, red pepper and peas. Simmer for another 5 to 10 minutes, until all the water has evaporated.
  4. Turn the heat off, put the lid on and leave it sit for about 5 minutes to puff up the quinoa and make it nice and fluffy. Mix the veg through the quinoa, then stir in the lime juice. Serve with some flaked almonds on top. Dave loves to sprinkle chilli flakes on top of this too.