By the time I got home from work I’d talked myself into cooking (sort of) something to eat rather than pizza.

This was really quick and easy, and after the remains of last night’s stir fry for lunch, was not too piggy.

  • One medium onion
  • Two medium cloves of garlic
  • Half of each of a red, green and yellow pepper (about 100g of each)
  • Some olives I found lurking at the back of the fridge
  • One stick of celery

According to the Interwebs, the perfect quinoa ratio is one cup of uncooked quinoa to two cups of liquid. Bring quinoa and liquid to a boil in a medium saucepan. Reduce the heat, cover and simmer until tender and most of the liquid has been absorbed. Fluff with a fork.

Chop the onion and garlic and fry them gently in a little oil. Chop the peppers into small pieces and add to the pan and continue to fry gently.

Pit and chop the olives (I had about ten medium black olives) and add them to the pan. Chop the celery very finely (you want it for its crunchiness) and add it to the mix towards the end of cooking. If you like anchovies — the ones I get here are fillets in yummy salty oil — chop a few up and add them too.

When everything is ready, mix the quinoa and peppers together, garnish with a little coriander and serve with some crusty bread.

There is enough of this to take lunch to work tomorrow.

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