Serves 4
Ingredients:
1 cup of quinoa
2 cups of frozen peas
1/2 cup of almonds
8 tablespoons of olive oil (or sesame oil if you prefer)
4 cloves of garlic
a large pinch of chilli flakes to taste
1 cup of kale
2 zucchini
2 tablespoons of tamari
juice of 1 lime
salt and pepper
Directions:
- Start by cooking the quinoa according to package directions.
- While that cooks, toast the almonds in a large frying pan with 1 tablespoon of tamari. Let them heat until they start to brown. Put to one side
- (Typically I complete the above steps a day or even two prior to making this meal- just to simplify the preparation).
- Pour 4 tablespoons of olive oil, crushed garlic and chili flakes into a medium size pan. Start to heat, once it’s bubbling add the chopped kale and zucchini. Sauté everything until cooked, which should take about 5-10 minutes, then take off the heat.
- Place the peas in a pan with cold water, bring them to the boil and then drain them. Add half the peas to a food processor with 4 tablespoons of olive oil, juice of 1 lime, some salt and pepper to taste and blend to a puree. (Peas can be puréed in advance as well)
- Add the other half of the peas, the zucchini, kale, 1 tablespoon of tamari and a little olive oil into the quinoa and stir, season to taste
- Serve the quinoa with the pea puree on the side or mix it in to make it extra creamy! Sprinkle the toasted almonds on top.
Recipe courtesy of Deliciously Ella
