Quinoa with courgettes and onions

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)

 

Plenty project: Avocado, quinoa and broad bean salad

Last night my friend and I had a feast. We made Ottolenghi's avocado, quinoa and broad bean salad, as well as his sweet potato wedges with lemongrass crème fraiche, and my friend's own wild mushroom omlette. Here's the first of them, the salad. And may I begin by saying that this is incredibly delicious and healthy. 20% of the calories in quinoa come from protein alone -- that's just as much as meat, but without all the fat and cholesterol. Great start. Throw the in Vitamin C of the juice of 2 lemons, all the vitamins and nutrients and good fats of an avocado, Vitamin A and protein from the broad beans, the antioxidants, minerals and fibres of the radishes, and garlic -- well, that's a classic goodie. Not only was this healthy and divinely tasty, but it was also beautiful, thanks also to the red basil. It was really easy to make, and leaves you feeling full, but light and energetic. Ottolenghi recommends it for brunch, served with good bread.