WHOLE GRAINS
PERFECT FOR LUNCH OR AS A SIDE
This is a great accompaniment to such a wide variety of dishes. It is ideal in the summer served cold at a barbecue, alongside cold meats and salads, or to take on a picnic. It is also really good served hot with stews, roasted meats and vegetarian dishes.
Serves: 2
100g (heaped ½ cup) quinoa
1 teaspoon vegetable bouillon powder
olive oil, for cooking
½ red onion, finely chopped
1 clove garlic, finely chopped
1 small courgette (zucchini), finely diced
1 red (bell) pepper, finely diced
2 handfuls curly kale, torn or chopped into very small pieces
sea salt and black pepper
Place the quinoa and bouillon powder in a saucepan and cover with boiling water. Simmer for around 20 minutes until cooked (it will soften and a small tail-like projection will appear on the side). Drain and set aside.
Heat a little oil in a large frying pan, add the onion, garlic, courgette (zucchini), (bell) pepper and a generous pinch of salt and sauté until all the vegetables have softened.
Add the kale and sauté for another minute, before adding the drained quinoa. Mix thoroughly and season to taste with salt and pepper.
