2 cups quinoa (uncooked)
3 tablespoons olive oil
6 zucchini, halved and sliced into half-moons
6 cloves garlic, chopped
1 small handful mint leaves, chopped
1 large handful parsley leaves, chopped
1 large handful pine nuts, toasted
Juice of 1 lemon
Maldon sea salt
Sauté the garlic in olive oil, then add zucchini and cook until very aromatic – but not browned – and just beginning to soften. The pan should be glistening from the olive oil and juice from the zucchini. Add dry quinoa, stir and let it absorb all the liquid in the pan and get toasty (this process can take at least a couple of minutes). When the pan is dry and beginning to crackle, add about 3 1/2 cups water & simmer until quinoa is tender.
Add the remaining ingredients and season with lemon juice, sea salt and olive oil to your heart’s content. Voilà!