Ingredients: Rainbow chard can be substitued with spring greens. Coconut oil, pumpkin sreds, quinoa and feta all from Aldi.
First chop the onion and fry in a desert spoon of coconut oil Then add the mushrooms and a good sprinkling of pumpkin seeds. Continue to fry.
Then chop the rainbow chard, destalk the cavolo nero and slice into big, fat strips.
Add to the frying pan and put a lid on. Wilt the greens on med low heat for a few minutes.
Then slice the broccoli and pop that on top for a few more mins. Then cube and sprinkle over the feta. Replace the lid and cook until it has started to melt – it only takes a few mins. Test it with a spoon – if it’s creamy when touched, it has melted.
Put the packet of quinoa in the microwave. Heat. Serve.
No need for salt.