Rice with Quinoa, Tomato and Cumin

This is another quick dish that can be served as a side or can be enjoyed on its own for a light dinner or lunch.

What you will need:

• 2/3 cup of basmati rice
• 1/3 cup quinoa, rinsed
• 1 1/2 cups vegetable or chicken stock
• 2  medium ripe tomatoes, diced
• 1 clove of garlic, crushed or finely diced
• 1 tsp ground cumin
• olive oil
• salt and pepper to taste

What you need to do:

1.  In a small saucepan heat some olive oil.  Add the garlic and cumin and stir for about 30 seconds.  Add the tomato and stir gently over a low heat until it begins to soften.

2.  Add the rice and quinoa and mix well.  Add the stock and bring to a boil.  Reduce heat to low, cover and allow to cook for 14 minutes.

3.  Check that liquid has been absorbed and rice and quinoa are cooked.  Allow to stand covered for five minutes before serving.

I served this with sautéed kale with pine nuts and some store bought vegan falafels with a dollop of natural yoghurt for a quick and easy mid-week dinner.  If you are able to eat dairy, you could also make a quick sauce using 1/4 cup natural yoghurt with 1/2 tsp cumin and a squeeze of lemon juice, salt and pepper which is lovely drizzled over the top.