Quinoa with courgettes and onions

With a glut of courgettes from my garden these past few weeks I thought I’d bring back some recipe blog posts, Quinoa with courgettes and onions – This is a great recipe for this in-season vegetable which if you manage to have any left-overs you can save for lunch the next day as part of a salad.  If you want to make it Paleo then substitute the butter for coconut oil.



800g courgettes, sliced 5mm thick

Knob of butter

drizzle of olive oil

3 onions, halved and sliced

Few sprigs of thyme (leaves only)

200g quinoa

handful of flat leaf parsley, roughly chopped

squeeze of lemon juice

50g pine nuts

Salt and Pepper to taste


Melt the butter in a large frying pan over a medium heat.  Add the onions, courgettes, thyme and some salt and pepper.  Cook for 20-25mins, stirring from time to time until the courgettes are tender and golden.   Meanwhile, rinse the quinoa then boil for around 12 mins in some lightly salted water until the quinoa is tender but still slightly nutty.

Drain the quinoa and allow it to steam to get rid of any excess moisture.  Add the drained quinoa to the courgette mix along with the parsley and lemon juice.  Add more salt and pepper if required.  Serve topped with the pine nuts and a sprig of parsley.


Serves 4 (or 2 hungry athletes!)



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