An other tentative to cook quinoa differently and a dinner without meat. Risotto way for our quinoa tonight with courgettes.

Our friend from Huesca came for the weekend at home to relax, so I had to find something for dinner. No meat because he works in an animal slaughterhouse and if I buy meat at the supermarket he always tells me it’s not a good meat coming from his place 🙂 Veg dinner then it is.

I need to find black quinoa for the next time to mix it with the golden one and give it a better aspect.




What do you need?

  • 200g of quinoa
  • 2 courgettes
  • Fresh mint (4 leaves)
  • 40g of grilled almonds
  • 40g of parmesan
  • 1 big onion
  • olive oil
  • Vegetables bouillon (broth)
  • 1 coffee spoon of curry


  • Start by cutting the courgettes in small pieces. I usually half peal the courgettes
  • Cut the onions
  • Cut the mint leaves in small
  • Grind the almonds
  • Heat up about 1l of water with the vegetables cubes or use home made vegetables broth, even better
  • In a frying pan, heat up the olive oil and fry the onion with the curry and some salt
  • Add the courgettes and cook for 2mn
  • Rinse the quinoa under cold water and add to the courgettes
  • Cook for an other 2 minutes
  • Like you would with a risotto, add the vegetables broth slowly and stir until it’s dry, add broth, stir until dry and so on until cooked.
  • Add the mint and parmesan, let it melt 2 min and mix together before serving
  • Once in the plate, spread a bit of grind almonds
  • Enjoy!