Thursday, 22 October 2009
Roasted Garlic, Zucchini and Lemon Quinoa with Red Kidney Beans and Pine Nuts
First of all let me explain that I did quite overcook my quinoa here! Oooops....like I mentioned in the post below - losing my cooking mojo!!! So don't cook yours until you end up with quinoa porridge like I did :) Despite that, this was delicious and so nutritious! I was inspired by Susan's recent post over at The Fat Free Vegan Kitchen for Lemony Quinoa with Butternut Squash.
I will just direct you over there for the recipe but I made these changes to suit my tastes and what I had to cook with. I replaced the butternut squash with zucchini as butternut's not my fav and I had some zucchini to use up. Roasted the chopped zucchini, shallot and garlic and fresh thyme with 1 tsp olive oil and salt and pepper for about 20 minutes, added about 65g drained red kidney beans per person to make it more a main dish than side and increased the lemon juice as I do like things very lemony :) I also just cooked the quinoa in water, not stock. At the end I drizzled another tsp of olive oil around just before serving. Lovely, and can't wait to make it again without overcooking the quinoa! (note - changes are for 1 serving)