1 clove garlic, crushed
1 small onion, finely chopped
1 cup cooked red quinoa (though any quinoa is fine)
pinch sea salt
1 carrot, diced
1 courgette, chopped
4 asparagus spears
1 tbsp nutritional yeast (optional)
Fry onion in 1 tbsp oil or ghee (I used sesame oil) until translucent.
Add garlic and, when fragrant, add carrots and fry for 2-3 minutes.
Add courgette and asparagus.
When vegetables start to soften, add quinoa.
Season with salt and pepper, stir in nutritional yeast if desired.