Sprouting seeds & broccoli with bulghur & quinoa

Here is a nice, satisfying meal which takes no time to make. Nothing fancy, but tasty and healthy too.


Serves 4:

250g mixed sprouting seeds
1 broccoli head, cut into florets
2 cans of chopped tomatoes
2 tsp hot chilli powder or 1 chopped red hot chilli pepper
1 tsp ground coriander
1 TBPS chopped parsley
salt & pepper

1 glass of bulghur
1 glass of quinoa

1. Parboil the broccoli florets for 3-5 minutes. Drain.

2. In a large saucepan, place the sprouting seeds, canned tomatoes, broccoli and spices, and heat through. Season to taste. + if like me you have an opened bottle of cheap cooking wine, you can add some of that too!

3. Cook the bulghur and quinoa together in twice their volume of salted boiling water for 10-15 minutes, stirring occasionally.

4. Serve the bulghur/quinoa mixture into warm bowls, and spoon the seeds/broccoli on top.