Name: Summer Quinoa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups quinoa; 4 cups vegetable stock; 4 cloves garlic; 2 spring onion shoots; ½ bunch silverbeet; 1 can chickpeas; 1 zucchini; 1 yellow squash; large bunch basil; ½ cup almond slivers; 1 juice of 1 lemon; ¼ cup extra virgin olive oil

Summer Quinoa can be eaten all year but feels like summer due to the freshness and colour combinations.

2 cups quinoarinsed and soaked for 20 minutes

4 cups vegetable stock

4 cloves garlicminced

2 spring onion shootschopped

½ bunch silverbeet

1 can chickpeas

1 zucchinigrated

1 yellow squashgrated

large bunch basilcut into ribbons

½ cup almond slivers

1 juice of 1 lemon

¼ cup extra virgin olive oil

What are we cooking today?

A versatile salad as just about any fresh salad vegetable can be added and the herbs and juices make it delicious.

Getting started

In a pot, combine quinoa, vegetable stock, garlic and onions.

Cook on medium heat for 15 – 20 minutes until liquid is absorbed.

Stir in the rest of the ingredients and season with salt and pepper.

Annabelle's tips

Feel free to add a few raisins which add a sweetness and go well with the almond and other flavours.