3 May 2012
When the weather’s as hot as it’s been, I don’t much fancy standing over a steaming stove, so some quick stir-fried vegetables that are done before you can start feeling too hot are just the ticket. Throw in some fresh herbs from our balcony, a couple of left over hot dogs and you’re done. We had ours with quinoa, just for a change from having rice all the time.
(serves 2 for dinner + 1 for lunch the next day)
- 100g quinoa
- one teaspoon vegetable stock powder
- one tablespoon vegetable oil
- one medium sized courgette
- a dozen mushrooms
- 4 hot dogs/ Wiener Würstchen
- handful of fresh chives
- handful of flat leaf parsley
- salt & pepper to season
- Cook the quinoa according to packet instructions. The guide is to use twice the amount of water as quinoa, and to simmer on a low heat for 30 mins, but I had to add more water twice. I added a teaspoon of vegetable stock powder to the water for extra flavour. If you start the quinoa about 20 mins before you intend to make the rest it can simmer away and will be ready in time to eat.
- Cut the courgette into cubes and the mushrooms into quarters and stir-fry in the vegetable oil for about 3 mins over a medium heat.
- Cut the hot dogs/ Wiener Würstchen into thick slices and add to the vegetables. Stir-fry for another 2 minutes.
- Roughly chop and add in the herbs (if you don’t have fresh you can use dried, though then just a scant teaspoon of each, not a handful!).
- Season to taste with salt and pepper.