This stir-fry is what healthy dinner dreams are made of
Ingredients
• 1 tablespoon extra-virgin olive oil or butter
• 1 onion, peeled
• 2 cloves of garlic, peeled
• 1 teaspoon fresh ginger, grated
• 1 fennel bulb, stalks removed, fronds set aside for garnish
• 1 courgette, topped and tailed
• 400g organic firm tofu, drained
• 300g chanterelles or mushrooms of choice, cleaned
• 300g Quick quinoa, cooked rice or millet
• sea salt
• freshly ground black pepper
• 2 handfuls baby spinach
To serve:
• raw or blanched corn cob kernels
• crumbled feta
• 1 large handful roughly chopped fresh fennel fronds and/or flat-leaf parsley leaves
• sea salt
• freshly ground black pepper
• lime juice
• olive oil
Method
1 Heat the oil or butter in a large frying pan on a medium heat. Finely chop the onion and garlic, add them to the pan together with the ginger, and sauté for about 5 minutes or until the onion begins to soften.
2 Roughly chop the fennel and courgette and cut the tofu into cubes. Add the vegetables and tofu to the pan and sauté for a further 5 minutes.
3 Slice the mushrooms into strips, add to the pan and sauté until all of the vegetables are tender. Stir through the quinoa and let it fry for 2–3 minutes.
4 Season to taste with salt and pepper, remove from the heat and stir through the spinach.
5 Serve topped with a sprinkling of corn kernels, feta, herbs and seasoning and a generous squeeze of lime juice and a drizzle of olive oil.
Recipe courtesy of David Frenkiel, extracted from Green Kitchen At Home
