Ingredients 

A splash of olive oil

1 onion, finely chopped

2-4 garlic cloves, finely chopped 

2 large parsnips, peeled and chopped into chunks

2 handfuls of white quinoa

2 handfuls of peas

2t stock powder or stock cube

Freshly ground nutmeg, to taste

Salt, to taste

White pepper, to taste

Water

Equipment

Large saucepan or frying pan, preferably with a lid 

Wooden spoon

Method

1. Heat the oil, in a large saucepan or frying pan, on a medium heat. Once hot, add the onion, mix with the oil. Put the lid on, allow the onion to cook until it is translucent. Putting the lid on will help to soften the onion by creating moisture. But check it every now and again to make sure it doesn’t burn. If the oil disappears add small amounts of water to stop the onion burning. 

2. Add the garlic to the pan. Cook for another five minutes. Now add the parsnip, quinoa, peas, stock powder, nutmeg, salt and pepper. Add enough water to cover and put the lid back on. 

3. Once the stew is simmering remove the lid. This will allow the stew to thicken. Add more water if you want a stew that isn’t too thick. 

4. Cook until the parsnip and quinoa are soft. You can’t overcook this dish, so you can keep it on a low heat for ages until you are ready to eat.