1 tbsp olive oil
½ cup quinoa
2 cups vegetable stock
1 small broccoli, chopped
A bunch of spring greens, sliced
1 can of black eyed beans, drained and rinsed
A sprinkle of pumpkin seeds
Salt and pepper
Put the quinoa into a small pan along with the vegetable stock. Cook over a medium heat until the stock has absorbed and the quinoa has cooked. This will take approx. 15-20 minutes. Once the quinoa has cooked, set to one side and allow to cool.
In a frying pan heat the olive oil and then sauté the spring greens and broccoli for 5 minutes. Stir in the black eyed beans, sun dried tomatoes, pumpkin seeds and cooked quinoa.
Serve immediately with a squeeze of lemon juice, olive oil and salt and pepper to taste