Quinoa, courgette and carrot salad
Corn, gluten, dairy, nut, soya and wheat free
Serves 2

I have called this a salad but it would work well as a side dish with meat. Next time I eat it, I plan to plonk a poached egg on top!

80g quinoa, rinsed in plenty of cold water
6 sundried tomatoes in oil
1 lemon, zest and 1 tbsp juice
4 heaped tbsp pine kernels
1 tbsp capers, drained
1 large courgette, grated
1 large carrot, grated
2 tbsp olive oil
1 tsp dijon mustard
2 large handfuls of flat-leaf parsley, chopped
salt and freshly ground pepper

  1. Put the quinoa in a small saucepan and cover with 400ml of water.
  2. Bring to the boil and then cover and simmer for 15-18 minutes until the water has been absorbed and the quinoa is soft.
  3. Drain and chop the sundried tomatoes.
  4. In a large pan use 1 tbsp of the oil from the tomatoes to saute the tomatoes, lemon zest, pine kernels and capers for a few minutes until the kernels are beginning to colour.
  5. Add the courgette and the carrot and cook for a further few minutes to warm through.
  6. In a small bowl whisk together the lemon juice, olive oil and mustard.
  7. Add the quinoa, parsley and dressing to the large pan and mix thoroughly.
  8. Add salt and pepper to taste.


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