- 1 3/4 lbs zucchini
- 1 tbsp butter
- 2 tbsp canola or olive oil
- 3 onions, halved and thinly sliced
- Few sprigs thyme, leaves only
- Sea salt and freshly ground black pepper to taste
- 3 garlic cloves, finely chopped
- 1 1/4 cups dry quinoa
- Good handful flat-leaf parsley, coarsely chopped
- Freshly squeezed lemon juice
- 2 oz pine nuts, lightly toasted
1 Cut the zucchini on a diagonal into 1⁄4"-thick slices.
2 Melt the butter with the oil in a large frying pan over medium heat. Add the onions, zucchini, thyme, salt and pepper. Cook for 20 to 25 minutes, stirring from time to time, until the zucchini is tender and starting to turn golden. Add the garlic and fry for another couple of minutes.
3 Meanwhile, rinse the quinoa well in several changes of cold water. Put into a saucepan with a pinch of salt and cover with plenty of cold water. Bring to a boil, lower the heat, then simmer for about 12 minutes, until the quinoa is tender with just a bit of bite. Tip into a sieve and leave to drain and steam a little to drive off excess moisture.
4 Add the drained quinoa to the zucchini mixture, along with the chopped parsley and lemon juice.
5 Stir well, then taste and add more salt and pepper if needed.
6 Serve topped with the toasted pine nuts.
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Excerpted from River Cottage Veg 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall. Recipes Copyright © 2013 Hugh Fearnley-Whittingstall, Photography copyright © 2013 Simon Wheeler. Excerpted by permission of Appetite by Random House, Canada. All rights reserved.