Simple suppers: spring quinoa

I am so happy that quinoa entered my life. The stuff is amazing. It is hearty without being heavy, and tasty in a subtle way, making it extremely versatile. Oh, and it's a superfood, or in lay man's terms, very good for you! Its status as a superfood is making it extremely popular in developed countries, but the high levels of protein mean it could be an important factor in resolving the global food shortage crisis. The increase in demand is having a hugely beneficial impact on South American quinoa farmers, lifting many out of proverty. One can only hope that increasing prices don't incentivise famers to eat less quinoa, an important part of their diet. Whatever happens, it's popularity and prevalence will no doubt increase. The spotlight is on quinoa with 2013 being the International Year of the Quinoa so if you are not a lover already, get into it.

It was just me at home tonight so I made this easy quinoa dish with spring greens that is super fresh tasting.

Recipe

1/2 cup quinoa

small bunch of asparagus

1 zucchini thinly sliced

1/2 cup peas

teaspoon chopped red chilli

1 clove garlic chopped

feta

olive oil

zest and juice of a lemon

handful of mint

salt + pepper

Thoroughly soak and wash quinoa then cook in boiling water (15-20 minutes). Drain and set aside.

In a wide pan bring to the boil an inch or two of water. Add asparagus and after a minute or two add zucchini and peas. Don't cook for too long - you want them to be just cooked and still bright green. Drain.

At the same time heat olive oil in a pot and add garlic. Shortly after add the chilli and the the quinoa. Add vegetables, lemon zest and juice and combine. Taste as you go with the lemon so you add the correct amount according to your tastes. Crumble in the feta, add the mint and season with salt and pepper.

Serves 1.