Another like! I'm quite chuffed, it's been a while since I've made a total disaster or something not worth eating! haha! Ahhh.... I'll have spoken too soon now!
INGREDIENTS
(for 1.5 people)
200g courgettes
2 Asparagus Spears
Teaspoon Grapeseed Oil
1 large white onion, finely sliced
A few sprigs of thyme
1 Large garlic clove, finely chopped
1/2 cup quinoa
Tsp Powdered Veg Stock
a good handful of flat-leaf parsley, rocket, spinach & watercress roughly chopped
a squeeze of lemon juice
20g pine nuts, lightly toasted
sea salt and freshly ground black pepper
METHOD
- Prepare all the veg: Cut the courgettes into halves and then slice. Do the same with the onion, diagonally slice the Asparagus into 4cm lone pieces and finely dice the garlic.
- Pour your 1/2 cup of quinoa into the pan you're going to cook it in and cover it in fresh water.
- After heating the grapeseed oil in a deep frying pan, add the onions, courgettes, asparagus & thyme. Cook for 20-25 minutes, stirring from time to time, until the courgettes are tender and starting to turn golden. Add the garlic and fry for another couple of minutes.
- Whilst the courgette mix is cooking, rinse the quinoa well in a sieve with cold water and then transfer to a saucepan covering with plenty of water. Bring to the boil, reduce the heat and simmer for about 10 minutes, or until the quinoa is tender. Drain and leave in the pan to reduce the excess moisture for 5 mins.
- In a small pan, get the pine nuts toasting.
- Add the drained quinoa to the courgettes, along with the chopped parsley, rocket etc. and lemon juice. Stir well, then taste and season to taste. Serve scattered with the toasted pine nuts.
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