Quinoa is a great source of protein and it’s also a delicious wheat-free, gluten-free alternative to cous-cous. This recipe features a zesty, creamy and slightly sweet salad dressing that perfectly complements the courgette and butter bean mixture. Healthy, quick and tasty – this is a great go-to for lunch whether you’re at home or on the go!
PREP TIME: 10 MINS
COOKING TIME: 25 MINS
FOR THE QUINOA:
2 cups quinoa
4 cups vegetable stock/water
1 large courgette
1 can butter beans, rinsed and drained
FOR THE DRESSING:
1/3 cup hummus
Squeeze of agave syrup
1 tsp vegan mayo
Half lemon, squeezed
Small pinch garlic powder
1 tbsp fresh dill, finely chopped
Few sprigs fresh mint (optional)
1 tbsp water
Salt and pepper to taste
Start by cooking the quinoa: bring quinoa and vegetable stock to a boil in a medium saucepan then turn the heat right down, cover and simmer until most of the liquid has been absorbed. This usually takes about 15 to 20 minutes.
While the quinoa is cooking, start preparing the courgette. Finely chop one half of the courgette and set aside with the rinsed and drained butter beans. With the other half, slice into rounds and grill or fry in a lightly oiled skillet. Add to the raw courgette and bean mixture.
Mix the dressing ingredients together and set aside for serving. Once the quinoa is cooked, stir in the courgette and butter beans and top with the salad dressing, some more fresh dill and a squeeze of lemon.