Quinoa and Courgettes (etc)

 

250g/8oz
Red or white quinoa (Suma’s organic and fairtrade)
300g/10ozCourgettes
 Large onion
 Juice of 1 lemon
 125g/4ozDried apricots, chopped
700ml / ¾ pintVegetable stock (including a glass of wine?)
 Olive oil for frying
1Teaspoon coriander powder
 Lots of ground black pepper


(all these amounts are approximate)


Cut the courgettes into chunks.  Steam them for a very few minutes to soften them slightly.

In a large saucepan sweat the onion gently in the olive oil.  Add the quinoa and stir thoroughly.  Add a couple of ladles of stock/wine and stir until it’s absorbed.  Repeat a couple of times. Add the lemon juice, coriander and lots of black pepper. Stir regularly to prevent sticking.

When the quinoa is beginning to soften, add the rest of the liquid.  The quinoa is cooked when it begins to ‘spiral’ – little white shoots appear. Stir regularly – a figure of eight movement helps prevent sticking.

When the liquid is almost absorbed, add the courgettes and apricots.


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And that’s that!  Eat it hot or cold with salad and vegetables.  Use it to stuff things like batter puddings.  Vary the ingredients with other dried fruits, chopped nuts, squash or pumpkin.  Tomatoes would be good but produce a lot of liquid

And, talking of liquid, it is hard to say exactly how much you need.  That’s why I do it gradually at first.  If you put too much in though, you can always strain it in the end!

Bon Appetit!
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