Ingredients
Serves 4
300g (101/2oz) quinoa
1 tbsp coconut oil or medium or mild (not extra virgin) olive oil
1 red onion, diced
2 courgettes, diced
juice of 1 lemon
2 handfuls of basil leaves
2 handfuls of flat leaf parsley
2 handfuls of rocket and/or watercress
2 handfuls of baby leaf spinach
1 garlic clove, crushed
freshly ground black pepper
175g (6oz) pitted Kalamata olives
175g (6oz) sun-blush tomatoes
Directions
1 Place the quinoa in a large saucepan, add double the amount of water and bring to the boil. Cover and simmer for 10 minutes then rest, covered, for 5 minutes to allow the grains to become soft and fluffy.
2 Meanwhile, heat the oil in a large frying pan and sauté the onion and courgette for a minute. Then cover and sweat for around 5 minutes to soften them.
3 Place the lemon juice, herbs and leaves, garlic and black pepper in a blender or food processer and blitz until the leaves are finely chopped. Add the olives and sun-blush tomatoes and blend briefly until they are coarsely chopped and combined.
4 Stir the cooked vegetables and the olive mixture into the quinoa and taste to check the seasoning. Serve warm or cold
Cook’s Notes
Gluten-free, wheat-free, dairy-free • V • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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