Quinoa is basically couscous for celiacs, so in that sense it’s pretty versatile – it’s more about what you put with it than the quinoa itself. This is just a just a decent starting point: It could be changed up in many different ways, or swapped around depending on what you have available. Having said that, this is a lovely combo.
Recipe based on this.
- 400g quinoa
- 500g water
- 400g zucchini (aka courgette)
- olive oil
- salt and black pepper
- 200g feta
- a handful each of coriander and parsley
- 1 lemon
- Put the quinoa, the water, the zest from the lemon, 1T of oil, a pinch of salt and a grind of black pepper in a pop over a medium low heat i.e. just gently simmering (reserving the zested lemon for later).
- Cook until the quinoa has absorbed all the fluid and the base of the pot is dry and the quinoa, fluffy.
- Slice the zucchini and place over a medium high heat in a frying pan with some salt, pepper and olive oil. If it’s a large zucchini with a particularly ‘fluffy’ inside, you can remove the fluffy part.
- Saute the zucchini until it takes a bit of colour but still retains a bit of firmness and doesn’t completely turn to mush.
- Allow the quinoa to cool then add the zucchini, chopped herbs, the juice of the lemon, 2T of oil, crumbled feta and stir to combine.
Maiju prefers this warm, but I reckon it’s better when left to come down to room temperature.