Creamy Veg with Lemon Quinoa

Having lived in Jersey off the coast of France I miss the cream sauces of French cooking. Being a lover of Asian fusion cooking I love the tang of lime or lemon and a hint of spice heat. So this week I made one of my favourite dishes to combine this mix of delightful tastes.

Ingredients:

Any mix of  veg; I used

zucchini aka courgettes for my English friends - cut in 4 lengthwise & then sliced in chunks

green onions aka spring onions - sliced 

garlic - I left the smaller cloves whole & cut the big ones in half

crimini or brown cap mushrooms - cut in quarters

asparagus - each stalk cut into about 4 pieces, reserve the tips for later

baby bok choy - white part cut into 4 and green part reserved for later

a little oil to stirfy

After these had stir fried til just starting to get tender I added some pre soaked and cooked shitaki mushrooms.

Add asparagus tips and bok choy greens

Add cayenne, tamari (gluten free soy sauce) and liquid from cooked shitaki mushrooms.

Stir fry for a  couple of minutes to combine flavours.

Pour in tinned coconut milk.

I have not put amounts as you can make this a big or small as you like and adjust the amount of cayenne to your taste.

 Lemon Quinoa
1/4 cup of Quinoa per person
1/2 cup plus 1 tbsp of water per person
juice of lemon  I used 1 lemon to 1/2 cup of quinoua/1+ cup of water.

Cover pan with lid.  Bring to boil, turn to simmer, cook for about15 mins until quinoa is cooked. Turn of heat & let sit for a few minutes until all water is absorbed. Fluff with fork & serve with creamy veg.