Calypso Quinoa

1 cup Black Quinoa
1 can Organic Chick Peas
1 onion - diced
1 Red Capsicum – diced
1 small head Broccoli – chopped into small florets
1 small bunch Coriander – chopped
1/3 cup Dates – chopped small pieces
1 Tspn Vegetable Stock Powder or Dulse Flakes
½ Orange – squeezed Level
tsp each of Tumeric,Cinnamon,Cumin
Pinch of Cayenne Pepper
tsp Fresh grated Ginger
½ cup peanuts unsalted
Extra Virgin Olive Oil

Expander - add 1 cup Brown Rice when cooking the Quinoa

Place 1 cup Quinoa and two cups water in a saucepan. Bring to the boil and cook for 10 minutes. Turn off heat then, leave the lid on and allow water to absorb. While that’s happening, Place some Olive Oil and a frypan and cook onion, capsicum, dates and Chick Peas. Add Orange juice, Stock powder, Spices, Ginger and Peanuts. Cook for 3 minutes on medium heat, then simmer for 5 minutes. When then Quinoa is ready add to remaining ingredients in frypan and combine. Serve in bowls. Drizzle with a little Olive Oil and garnish with fresh Coriander.