Lemon Quinoa and Chargrilled Courgettes
This would make a great accompaniment to fish or eaten alongside other salad bits, either for lunch or dinner. It tastes great hot or cold too.
1 large courgette
100g quinoa ( I used a mix of red and white)
100g bulgar wheat
For the dressing:
1 large handful of fresh basil leaves, finely chopped
1 fresh red chilli, finely chopped
1 large garlic clove, minced
2 lemons, juiced
1/3 cup olive oil
1 tablespoon agave nectar
Salt and pepper
- For the dressing, simply combine all of the ingredients in a bowl and mix well. You can adjust the quantities of the ingredients to your taste.
- Weigh out the bulgar wheat and quinoa and add to a saucepan of water. Bring to the boil, then cook for 10- 12 mins on a medium- low heat. The grains should be soft but keep an eye on them to make sure that they don’t overcook.
- Meanwhile, finely slice your courgette widthways. Lightly oil a griddle pan and grill the courgette pieces, remembering to flip them over so that they are evenly cooked. The time varies depending on the thickness of your pieces and the temperature of your pan- as a rough guide, 3 minutes on each side of the courgette will do.
- Drain the grains and add them to the courgette, pour over the dressing and combine well. Garnish with more basil leaves and enjoy.