March means that Summer is slowly fading away and the cool is starting to creep in. That means that the sun is going down earlier and it's time for warmer, heartier dinners. This is one of my very favourite meals, delicious and filling. Not only that but it's quick to chop up and chuck in the slow cooker during your lunch break, leaving you as much time as possible to enjoy the last of the sun in the evening. 2 cups Tri Colour Quinoa
4 cups Vegetable Stock or 2 Vegetable Stock cubes mixed with 4 cups of water 1 whole Butternut Pumpkin 1 cup fresh corn 1 cup frozen peas 1 can 4 Bean Mix 8 mushrooms 1/4 red onion, thinly sliced 2 cups fresh Kale Sundried Tomatoes to serve Crumbled Feta to serve STEP ONE: Chop all the vegetables - the pumpkin into cubes, removing the seeds & innards, the onion and mushrooms into thin slices. STEP TWO: Pour the pumpkin, onion, mushrooms, can of beans, frozen peas and corn and quinoa into the slow cooker, along with the stock. STEP THREE: Turn it on. That's it. Literally that simple. Finely chop the kale and mix it through the risotto, add sundried tomatoes & crumble the feta over the top. Delish! Happy Cooking, Holly XO
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