This is a dish which I created during the holidays from leftover quinoa, the idea came to me from Iraqi red rice dishes. The flavours worked so well and my daughter loved it so much I decided to write the recipe down and share it. Quinoa is gaining a lot more popularity, and when I first tried it, I found it too bland. It took me a while to get used to cooking quinoa, but now I find it quite versatile and love the fact that it absorbs all the flavours added to it.

Serves 6
preparation time: 20 minutes

1 cup cooked quinoa
1 leek (white part only)
6 kale leaves
1 piece of broccoli
3 cloves garlic
1/2 tsp smoked paprika (optional)
1 teaspoon mustard seeds
1/2 teaspoon chilli flakes (optional)
1 teaspoon sweet paprika
1 teaspoon cumin
1/2 teaspoon curry powder
2 tablespoons tomato paste
1 can organic black beans
2 tablespoons olive oil
1 teaspoon sea salt or to taste

Wash and dice leek, kale and brocooli. Chop kale and broccoli into small segments. Heat oil in pot and add leek and all of the spices, pan fry on low heat until leek is soft and spices are fragrant, add veggies and toss for a few minutes until they start wilting and slightly soft, add quinoa and tomato paste and mix together. Keep on mixing for a few minutes, until quinoa has absorbed all the flavours, add salt to taste, and black beans and mix gently, Serve warm.

Vegetables in pot prior to adding the quinoa