This is light and refreshing dish. You could also crumble some feta into it if you fancy – peas and broad beans also work really well.
Ingredients (serves 2)
300g quinoa
2 courgettes
6 spring onions
2 cloves of garlic
300mls vegetable stock
Juice of one lemon
Salt and pepper
Oil
Method
Fry the finely sliced garlic in some oil. Then add the quinoa and slowly add the stock. Quinoa takes about 20 minutes to cook. Keep stirring it so it doesn’t stick to the bottom the pan. While you are doing this, slice the courgettes length ways and put them on a hot griddle pan to cook.
The courgettes should take about 10 minutes to griddle properly while the spring onions only need about 6 minutes – you may need to do this in batches. Once you have griddled the vegetables, add it to the quinoa with the juice of one lemon. Check the seasoning and serve warm.
