Popular Conditions & Diets
Ingredients
15
Time
45m
Serves
6
Recipe by Fran Allen
Ingredients
15
Time
45m
Serves
6
2 Tbsp
Extra-Virgin Olive Oil
1
Leek
white parts only, finely chopped
3
Garlic Cloves
chopped
1 cup
Fennel
finely chopped
1/2 tsp
Chili Flakes
1/2 tsp
Sea Salt
2 litre
Vegetable Stock
1/2 cup
Quinoa
1 Tbsp
Miso Paste
1 cup
Ramps
chopped (optional)
1 bunch
Asparagus
trimmed and chopped
1 cup
Frozen Green Peas
2 cups
Spinach
1
Lemon
juiced and zested
1/4 cup
Fresh Dill
chopped
1
In a heavy bottom pot on medium heat, add the olive oil, garlic, leek and fennel, cook until translucent and add your sea salt and chilli flakes.
2
Add the quinoa and stock to the pot, allow to simmer and set the heat on low until quinoa is cooked through.
3
Finally add the miso paste, peas, asparagus, spinach and ramps. Cook until bright vegetables are bright green and remove from heat. Add the dill and lemon zest/ juice.
4
Store leftovers in the fridge for up to five days or into the freezer for up to 3 months.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
