Courgette, pesto and quinoa salad recipe
Sunday 26th April 2015
COURGETTE, PESTO AND QUINOA SALAD RECIPE
Spring is here at long last. What a great feeling! When I was young my father was always outside for one reason or another - varnishing boats or pottering in his shed. It seems his love for the outdoors has been instilled in me too. Ever since my daughter was born I have always encouraged her to play outside. There seems to be endless opportunities to explore, which makes it more fun for everyone. We have even managed a few meals al fresco this week!
This recipe is packed full of flavour and colour. Perfect for lunch or a light supper. I'll be honest and say that the vegetables in this dish were a little too much for my toddler to handle. She did however eat the quinoa and that's good enough for me! Roll on the summer!
Ingredients:
170g (1 cup) quinoa seed (any colour) rinsed
2 courgettes, chopped into small squares
2 peppers (I used yellow and red)
1-2 tbsp pesto (shop bought)
1-2 tbsp pesto (shop bought)
Olive oil for frying
Oregano (fresh or dried)
Salt & pepper
Garnish with coriander leaves
 |
| UK grown quinoa seed |
Method:
Rinse quinoa and add to 200 ml (1 ½ cups) boiling
water in a medium sized pan. Cook for 6 minutes. Cover with lid and allow to
stand for a further 10 minutes. Then fluff with a fork.
Cut the courgettes into medium thickness round disc, then dice into four. Next, cut the peppers into cubes (similar size to the
courgette). Using a large frying pan fry the courgettes, peppers in olive oil and
sprinkle the oregano over a medium heat until golden brown. Season well.
Allow to cool then dot with pesto.
Sprinkle with coriander and drizzle with more olive oil
if desired.
Either serve the vegetables and quinoa separately or
combine.
Prep time (and cooking time): 30 minutes.
Suitable for: Gluten free, and vegetarian.
Other meal ideas: Delicious served with cold meats.
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