INGREDIENTS

1 clove garlic, crushed

1 small onion, finely chopped

1 cup cooked red quinoa (though any quinoa is fine)

pinch sea salt

1 carrot, diced

1 courgette, chopped

4 asparagus spears

1 tbsp nutritional yeast (optional)

METHOD

Fry onion in 1 tbsp oil or ghee (I used sesame oil) until translucent.

Add garlic and, when fragrant, add carrots and fry for 2-3 minutes.

Add courgette and asparagus.

When vegetables start to soften, add quinoa.

Season with salt and pepper, stir in nutritional yeast if desired.

Enjoy!