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Winter is upon us already!
Time to try some hearty and nutritious vegetable dishes with our organic polytunnel produce. Quinoa is high in protein and fibre and a great wheat-free alternative for hot meals.

Courgette Quinoa-
200g quinoa
4 large courgettes
2 large onions
2 table spoons rapeseed oil
Thyme leaves
3 garlic cloves
75g pine nuts
Flat leaf parsley to garnish.
Slice the courgette and onion and sauté in the rapeseed oil at medium heat. Add the thyme leaves and finely chopped garlic when the courgettes turn golden.
Rinse the quinoa well with cold water. Bring to the boil and simmer for 15 minutes. Drain well and add to the vegetables. Lightly toast the pine nuts and scatter over the dish. Chop the flat leaf parsley to garnish. Enjoy!