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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A simple side dish which can be eaten hot or cold. Ingredients:
100 g quinoa |
250 ml vegetable stock |
1 courgette, slice in 5mm rings |
1 tablespoon olive oil |
1 small onion, finely sliced |
100 g squash, 2cm dice |
1/2 lemon, juice of |
75 ml vegetable stock |
12 cherry tomatoes, halved |
3 tablespoons chopped fresh tarragon |
Directions:
1. Simmer the quinoa in the larger amount of stock until all the stock has been absorbed (about 25 mins).
2. Brush the courgettes with oil and grill or griddle until brown on both sides.
3. Heat the rest of the oil and soften the onion. Add the squash and lemon juice stir once then add the stock. Cover and simmer for 10 minutes.
4. Add the tomatoes and courgettes.
5. Add the quinoa and tarragon, heat through and serve.
6. Can also be served cold drizzled with balsamic vinegar.
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