Tricolour quinoa with garden greens, sprouts & yoghurt





1 cup tricolour quinoa

2 cups broccoli florets

1 cup green beans, sliced

1 red onion, finely sliced

2 tbsp raisins, chopped

2 cup baby kale leaves

2 tbsp extra virgin olive oil

juice of 2 limes

4 cloves garlic, minced

1 tsp Moroccan seasoning

1 cup Greek yoghurt

2 tbsp sliced almonds, toasted

1 cup sprouts (clover or radish)


1. Rinse the quinoa thoroughly, then place in a Microsafe® Rice Cooker. Add 2 cups cold water, then cook on high power for 6 minutes with lid off. Stir well, cook for 3 more minutes with lid off, then set aside for 10 minutes with lid on and vent open.

2. Combine the broccoli and beans in the Microsafe® Vegetable Steamer with rack with ¼ cup cold water and microwave on medium-high power for 6 minutes with lid on and vent open. Toss with the quinoa, onion, raisins, kale, oil, lime juice garlic and seasoning.

3. Spread the yoghurt on plates, then top with the quinoa mixture. Scatter with almonds and sprouts.