Quinoa with courgettes and onions

The first recipe I’ve made out of my River Cottage Veg Every Day cookbook was definitely a success!  It’s left me excited to explore the other amazing treats that lie between the pages.

This uber healthy recipe tastes so good you almost forget that it will also make you feel healthy and energized afterwards.

*Note – In American courgette = Zucchini =)

Ingredients:

• 800g courgettes
• a knob of butter
• 2 tablespoons rapeseed or olive oil
• 3 onions, halved and finely sliced
• a few sprigs of thyme, leaves only
• 3 garlic cloves, finely chopped
• 200g quinoa
• a good handful of flat-leaf parsley, roughly chopped
• a squeeze of lemon juice
• 50g pine nuts, lightly toasted
• sea salt and freshly ground black pepper

Method:

1. Cut the courgettes on the diagonal into 5mm thick slices.  Melt the butter with the oil in a large frying pan over a medium heat.  Add the onions, ,courgettes, thyme and some salt and pepper.  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.
2. Meanwhile, rinse the quinoa well in several changes of cold water.  Put into a saucepan with a pinch of salt and cover with plenty of cold water.  Bring to the boil, reduce the heat and simmer for about 12 minutes, or until the quinoa is tender but still slightly nutty, and the long white kernels are coming away from the seeds. Tip into a sieve and leave to drain and steam a little to drive of excess moisture.
3. Add the drained quinoa to the courgettes, along with the chopped parsley and lemon juice.  Stir well, then taste and add more salt and pepper if needed.  Serve topped with the toasted pine nuts.

Enjoy… I sure did!

♥