The third recipe from Fearnley-Whittingstall's veg book. This was also very easy to make, and relatively quick. I love slow-cooked vegetables, especially onions, which are cooked here with courgettes. I have sung the praises of quinoa before, so I'll leave that aside this time. But if you are interested, here is not only a link to the recipe of this beautiful dish, but also 10 facts about quinoa worth delving into. I should mention that I made this as a side dish to the spring onion galette, and that they worked together like bread and butter. (P.S. Vegans, just fry completely in olive oil, leave out the butter)
Quinoa! It's the best. I don't eat enough quinoa at all. Must make this some day. It's the one food that is not animal-derived but does contain all 9 essential amino acids, a complete protein! Melissa also sang its praises on our blog once: http://www.voices4animals.org/?p=388
ReplyDeleteQuinoa is an amazing food. You'd never think something so light is so nutritious!
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