This is my go-to weeknight dinner when I want something tasty and healthy but don't really want to spend hours in the kitchen or need to use up some odds and ends of veg. It is such a simple dish that is full of flavour and nutrients too! This dish is vegan so its a great way to add another plant-based meal to your week. The diverse range of plant-foods that I've included in this dish help to balance our immune system and keep us fighting fit all winter as well as feed our hungry gut microbes, promoting better gut health. Feel free to play around with the veg and use what you have - it will all taste delicious with the ginger, garlic, chilli and tamari combination.
INGREDIENTS
1/4 cup wholegrain brown rice 1/2 - 1 red chilli (to taste)
1/4 cup quinoa 2 spring onions
1 tbsp coconut oil 2 tbsp tamari or soy sauce
5-6 shiitake mushrooms 1 tbsp maple syrup
2 cups chestnut mushrooms 2 handfuls of spinach
1/2 head of broccoli Handful of fresh coriander
1/2 red bell pepper Sesame Seeds and Coriander to Garnish
4 garlic cloves
2 thumb-size pieces of ginger
If you don't have a measuring cup then a small coffee cup (around 250ml) will work too.
DIRECTIONS
SERVES: 2-3 TIME: 15 MINS + RICE/QUINOA COOKING TIME
Check out the video below to learn how to make it yourself.
