Friday, 20 March 2015
It's funny the effect two sunny days (read: not raining in Manchester) has on my recipe inspiration. Today's recipe is Lemon Vegetable Quinoa, which has a fresh spring time feel to it.
Pair it with a salmon fillet or just eat it on its own ala risotto... I made this batch and had it a few times during the week for my lunch. The ingredients keep well together and the lemon juice keeps all the flavours 'alive', so it's a great food prep idea.
To make roughly 4 servings (or 3 if you're having this as a main dish), you'll need:
1 red onion
1 green pepper
Juice of 1 lemon
2 handfuls of cherry tomatoes
1 handful pumpkin seeds per portion (to sprinkle on top)
1 tablespoon cumin
1 tablespoon tahini
1 tablespoon dried basil (or a few fresh leaves)
Cook your quinoa as you would rice, but add in three quarters of your lemon juice, so the 'zesty' flavour is absorbed by the seeds as they cook.
Whilst this is bubbling away, chop your veg and heat a large frying pan.
Add your onion, courgette and pepper. Mix in the cumin and basil and a few minutes before the quinoa is ready, add the tomatoes and peas along with your remaining lemon juice.
Stir the tahini through the quinoa before adding it to the saucepan and mixing well.
Either eat right away or allow it to cool before storing in the fridge - and don't forget to sprinkle your pumpkin seeds on top before you eat!
The dish has a really fresh, light appeal, and I can't wait to have it as a side at a BBQ!!
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