The main wave of emotions after the amazing Food Blogger Connect weekend still keeps me going and makes my head spinning! I don’t even know where to start so I need to calm down first than I can write my post about the event.
Anyway… until then I have a couple of recipes to share with you. I’m a bit behind with the translations (from Hungarian to English) so this and a couple of more recipes’ (that to come) photos were taken with my old camera. Lemon quinoa with zucchini and chickpeas is an easy summer dish that can be your delicious lunch or dinner anytime.
Lemon Quinoa with Zucchini and Chickpeas
Ingredients (serves 3-4)
– 1 cup quinoa
– 4 small zucchinis (yellow and green), sliced
– 1 can (240 g) chickpeas, drained
– 1 onion, peeled and chopped
– 3 branches fresh thyme
– 1/2 lemon’s grated zest and juice
– salt, pepper
– coconut or olive oil
Method
Bring the quinoa, water and 1 teaspoon salt to a boil in a pot. Reduce heat and simmer for about 15-20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. Set aside.
Heat a splash of coconut oil in a pan and saute the onion. After 5 minutes add zucchini and saute for another 5-6 minutes, then add the chickpeas. Season with salt, pepper and the leaves of thyme branches. Add lemon juice and cooked quinoa and turn off the heat. When serve sprinkle with lemon zest.
