Courgettes In Chick-Pea Sauce, Quinoa & Salad
120g Quinoa, 250ml Water, 2 Tablespoons Coconut Oil, 400g Courgettes, Diagonally Sliced
1 Medium Tomato, Chopped, 1 Handful Fresh Coriander or Parsley, Chopped, 2 Tablespoons Mixed Seeds.
For The Sauce:
200g Chick-Peas, 1 Clove of Garlic, 1 Tablespoon of Lemon Juice, ¼ Teaspoon Tabasco,
½ Teaspoon Cumin Powder, 2 Tablespoons Bio Live Natural Yoghurt.
Cook the quinoa in the water for 15 mins or until the quinoa is soft and the liquid is absorbed.
Meanwhile, put all sauce ingredients into a blender and blitz until smooth. Heat the coconut oil in a large frying pan or wok, and add the courgette slices and cook until browned on both sides. Add the sauce and sizzle for a couple of minutes, until the sauce is piping hot. Divide the courgettes between two plates, top each serving with the chopped tomatoes and herbs, and add the quinoa. Sprinkle the mixed seeds over the dish and serve.