Zucchini, Feta, Lemon and Herb Quinoa

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
  1. 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).
  2. Cook until the quinoa has absorbed all the fluid and the base of the pot is dry and the quinoa, fluffy.
  3. 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.
  4. Saute the zucchini until it takes a bit of colour but still retains a bit of firmness and doesn’t completely turn to mush.
  5. 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.
  6. Enjoy!

Maiju prefers this warm, but I reckon it’s better when left to come down to room temperature.



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