Serves 4

Ingredients:

1 cup of quinoa
2 cups of frozen peas
1/2 cup of almonds
8 tablespoons of olive oil (or sesame oil if you prefer)
4 cloves of garlic
a large pinch of chilli flakes to taste
1 cup of kale
2 zucchini

2 tablespoons of tamari
juice of 1 lime
salt and pepper

Directions:

  1. Start by cooking the quinoa according to package directions.
  2. While that cooks, toast the almonds in a large frying pan with 1 tablespoon of tamari. Let them heat until they start to brown.  Put to one side
  3. (Typically I complete the above steps a day or even two prior to making this meal- just to simplify the preparation).
  4. Pour 4 tablespoons of olive oil, crushed garlic and chili flakes into a medium size pan.  Start to heat, once it’s bubbling add the chopped kale and zucchini. Sauté everything until cooked, which should take about 5-10 minutes, then take off the heat.
  5. Place the peas in a pan with cold water, bring them to the boil and then drain them. Add half the peas to a food processor with 4 tablespoons of olive oil, juice of 1 lime, some salt and pepper to taste and blend to a puree. (Peas can be puréed in advance as well)
  6. Add the other half of the peas, the zucchini, kale, 1 tablespoon of tamari and a little olive oil into the quinoa and stir, season to taste
  7. Serve the quinoa with the pea puree on the side or mix it in to make it extra creamy! Sprinkle the toasted almonds on top.

Recipe courtesy of Deliciously Ella