Written by Sam Smith. Photo from WholeMeal. Serves 2-3.
Quinoa was a staple of the Incas. A highly nutritious crop that looks like rice with a mild flavour similar to cous cous. The ingredients proportions in this recipe are rough – feel free to experiment and freestyle a little to make the dish to your taste!
Ingredients
120g quinoa
240ml vegetable stock
Handful of broad beans
Chopped spring onions or wet garlic
1-2 courgettes
Optional extras:
Lightly toasted pine nuts
Any of the following: chilli, mint, basil, fennel, and borage flowers for colour!
For the side: Greek yoghurt with a small amount of lemon juice, finely chopped cucumber and a minced garlic clove.
1. Rinse the quinoa with water, then in a wide pan, toast the quinoa over a medium heat for 2-3 minutes. Then pour into a sauce pan, add the vegetable stock and some salt. Bring this to the boil and then put the pan on the lowest heat and cover. Leave this to cook for 15 minutes and then take off the heat and leave to stand for 5 minutes.
2. Peel the broad beans from their pods and boil in lightly salted water for a few minutes. Drain and leave to one side.
3. In the meantime using the wide pan, add some oil and when hot, add the spring onions or garlic for a minute. Then add the courgettes and fry until lightly brown.
4. When everything is ready, take off the heat and add everything together in a bowl.