Courgette and sweetcorn quinoa bowl

Method

1. Rinse the quinoa in a sieve and put it in a pan with 350 ml of water and a pinch of salt. Bring to the boil, cover and simmer on a low heat for 15 minutes, until the water has gone. Leave it covered, off the heat, for 5 minutes.
2. While it cooks, cut the courgettes into half moons about 1 cm thick and drain the sweetcorn well. Slice the spring onions thinly and roughly chop the jalapeños and the coriander.
3. Get the olive oil hot in a large frying pan over a medium-high heat. Lay the courgettes in a single layer and fry for 5 to 6 minutes, turning once, until charred in places and tender.
4. Add the sweetcorn and cumin and stir for 3 minutes, until the sweetcorn is hot and starting to colour.
5. Tip the quinoa into the pan and toss with the spring onions, jalapeños, coriander, the juice of the lime and a pinch of salt.
6. Share between two bowls. Halve, stone and slice the avocado and lay it on top.

Tip Do not crowd the courgettes in the pan, or they steam instead of char. Cook them in two batches if your pan is small.

Photo made with AI.

From Nosha · nosha.app