Ingredients (use vegan versions):
- 3/4 cup quinoa, washed
- 1/2 cup orzo (or other very small pasta)
- 1 onion, finely chopped
- 1 small zucchini, chopped
- 1 red pepper, chopped
- 7-8 button mushrooms, sliced
- 1 clove garlic, minced
- handful of fresh parsley and basil, roughly chopped
- olive oil
- salt, pepper
Directions:
Cook the orzo in plenty of boiling
salted water for approx. 3-4 minutes,
until just cooked. Drain, rinse and put
aside.
Put the quinoa in a small pot and add 1
1/4 cup of water, a little salt and
pepper, and a few parsley stems. Cover
and simmer for approx. 8 minutes, until
the quinoa has absorbed all the liquid.
Meanwhile, heat a few tablespoons of
olive oil in a large frying pan. Sweat
the onion until translucent, then add
the mushrooms and zucchini and cook over
medium heat until browned. Add the
garlic, red pepper and a little salt and
pepper, and cook until the pepper is
soft. Stir in the quinoa, orzo and
herbs. If the mixture looks dry, add
more olive oil. Taste and add
salt/pepper if necessary.
Serve hot or cold, as a main dish or
side dish. If served cold, it may need a
little lemon juice or red vegan wine vinegar
to perk up the flavors.
Serves: 3-4
Preparation time: 30 minutes
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