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Nourishing Grains Recipe


4 as a main

Time: 35 minutes

Frankie says: "This recipe is a fusion of a Latin grain with an Asian-inspired sauce, a retreat classic. I love the freshness of the nourishing green sauce, which can be used as a salad dressing too. If you want to make it into a raw dish, which is perfect for summer, keep the peppers, carrots and courgettes raw and leave out the quinoa. I add the quinoa in colder months."

What you'll need


For the green sauce

To garnish


1. Put the quinoa, water and a pinch of salt into a saucepan over a medium-low heat. Cook for 15–20 minutes until all the water has been absorbed, then turn off the heat and put the lid on to allow the quinoa to steam for 5 minutes. Add the chopped coriander leaves, lemon juice and some salt to taste. Set aside.

2. Heat the coconut oil in a frying pan over a low heat, then add the red peppers, carrots and courgettes. Cook for roughly 7 minutes until the veggies soften but still have a bit of crunch. Add salt to taste.

3. Meanwhile, to make the green sauce, blitz all the ingredients in a blender until well combined. Pour half the sauce over the lightly cooked veggie noodles and stir until coated.

4. To assemble, divide the remaining sauce between 4 pasta bowls. Spoon 3 heaped tablespoons of the quinoa on top of the sauce in each bowl. Top with the vegetable noodles, then garnish with the peanuts, sesame seeds and edible flowers. Serve each bowl with a wedge of lime for squeezing over.

Extracted from Plant Feasts: Recipes for slow living in a fast-paced world by Frankie Paz. Published by Nourish Books. Photography: Hannah Bodsworth.

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