COOKING TIME: 20 MINUTES
50g (2oz) red quinoa
1 courgette (zucchini), halved 1 tablespoon olive oil
a pinch of sea salt
3 tablespoons shelled pistachios a large sprig of fresh mint, roughly chopped
a large sprig of fresh at-leaf parsley, roughly chopped
1⁄2 teaspoon sea salt juice of 1⁄2 lemon 125ml (4fl oz) olive oil
a handful of fresh mint leaves
a handful of broken pistachios
Place the quinoa in a sieve and rinse under cold running water to remove all the soapy coating and get rid of any bitter avour. Transfer the quinoa to a saucepan, cover with 100ml (31⁄2fl oz) water and bring to the boil. Reduce the heat, cover with a lid and simmer for 15–20 minutes.
Place the courgette in a hot pan (or griddle) set over a high heat. Keep turning it and squashing it for 15 minutes, so all the liquid comes out and it feels soft. Remove from the pan and set aside to cool a bit, then drizzle with oil and season with salt.
Place all the ingredients in a blender and blend until smooth.
Spoon the sauce onto a plate, followed by the quinoa and arrange the courgette on top. Finally, scatter over the toppings.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"