Quinoa with zucchini and goat's cheese
1 cup(s), (200g)
1 medium, chopped
2 clove(s), crushed
Whole grain mustard
2 medium, thinly sliced into ribbons
Pear, brown, fresh
2 medium, thinly sliced
Soft goat's cheese
45 g, crumbled
2 tbs, toasted
Fresh flat-leaf parsley
- Place quinoa and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
- Meanwhile, heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook, stirring for 30 seconds or until fragrant. Add mustard and juice and stir until well combined.
- Place quinoa, zucchini, pears, goat’s cheese, sesame seeds and parsley in a large bowl and mix until well combined. Add onion mixture to quinoa mixture and toss gently to combine.