Servings:
4
Prep time:
45
Cooking time:
40
INGREDIENTS
- - 180 g Red Quinoa
- - 120 g granulated broad beans
- - 2 courgettes
- - 2 cloves of garlic
- - 2 grated ginger teaspoons
- - Extra virgin olive oil
- - Salt
- For the marinated feta:
- - 180 g feta
- - 2 lime
- - 2 teaspoons of Mustard
- - 4 teaspoons of red pepper
- - 2 teaspoons of coriander in grains
- - 1 bunch of mint
- - Extra virgin olive oil
INSTRUCTIONS
- Divide the courgettes in half on the short side and then cut them lengthwise into thin strips. Then season them with 2 poons of oil, crushed garlic cloves, ginger and a pinch of salt. Mix carefully and let stand for 30 minutes.
- Prepare the marinade for the feta. First of all, extract the grated rind and the juice from the lime. Then pound the red pepper together with the coriander in a mortar (set aside a teaspoon of it for the final decoration). In a bowl, beat 2 spoons of oil with the lime zest and juice, the pounded spices, the mustard and 2 spoons of oil. At the end add 2 abundant handfuls of mint leaves and the feta reduced into regular cubes. Season while continuing with the rest of the recipe.
- Boil the broad beans in about 600 ml of slightly salted water for about 10 minutes, drain them with a skimmer and keep the cooking water. Once cooled, you can peel them if the peel bothers you.
- Rinse the quinoa put in a fine mesh strainer with plenty of water, transfer it in a pot and cover it with 400 ml of the water of the broad beans. Cook for 12-15 minutes, not completely covering it to let some of the steam produced out.
- Heat a plate well and cook the courgettes for 3-4 minutes on each side.
- Distribute the quinoa on the plates, cover it with the courgettes, the broad beans and the feta with all its marinade. Sprinkle with the mixture of red pepper and coriander put aside and bring to the table.
