LEMON QUINOA WITH MUSHROOMS, COURGETTE & PEAS

 

A fresh, satisfying bowl with tender vegetables, fluffy quinoa and a little crunch from pumpkin seeds.

Serves 2 | About 25 minutes

INGREDIENTS:

• 2 teaspoons Just Ghee Organic Ghee
• 120g dried quinoa, rinsed
• 200g mushrooms, sliced
• 1 medium courgette, diced
• 150g frozen peas
• 1 garlic clove, finely chopped
• Zest and juice of ½ lemon
• 1 tablespoon pumpkin seeds
• 2 tablespoons water
• Salt and black pepper, to taste

METHOD:

1. Cook the quinoa according to the packet instructions.

2. Meanwhile, melt the ghee in a large frying pan over medium heat.

3. Add the mushrooms and courgette. Cook for 7–8 minutes, stirring occasionally, until tender and lightly golden.

4. Add the garlic and cook for 30 seconds.

5. Stir in the peas and 2 tablespoons of water. Cook for 3–4 minutes until the peas are hot.

6. Fold in the cooked quinoa, lemon zest and juice. Season with salt and black pepper.

7. Sprinkle with pumpkin seeds and serve warm.

Enjoy as a meal on its own.

Quinoa, peas, vegetables and pumpkin seeds contribute fibre and a variety of textures.