In the kitchen with MyTrela

Lemon quinoa with courgette and pecans

Quinoa weighed dry combines with squeezed courgette, drained sun-dried tomatoes and weighed lemon juice and zest. Pecans and herbs are added at the end.

1 serving

Lemon quinoa with courgette and pecans — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients cover the entire recipe for 1 serving. Weigh quinoa dry, courgette after grating and squeezing, and tomatoes after draining. The total lemon portion is 9 g of juice and 1 g of yellow zest; the new water amount for quinoa is 150 g.

  • Courgette150 g150 g after grating with skin and squeezing out excess juice; a new explicit weight basis.
  • Clarified butter (ghee)7 g
  • Garlic4 g
  • Sun-dried tomatoes21 g21 g sun-dried tomatoes from oil after draining; a choice for this version, without adding packaging oil.
  • Lemon10 g10 g prepared lemon ingredients in total: 9 g juice and 1 g finely grated yellow zest.
  • Salt2 gAll 2 g salt for the combined finished ingredients, without unmeasured salt in the water.
  • Black pepper2 g
  • Quinoa50 g50 g dry quinoa before cooking.
  • Mint2 g
  • Parsley leaves6 g
  • Pecans10 g
  • Water150 gA new explicit amount for this original version, as described in the preparation; it is not a reconstruction of the historical liquid amount.

Preparation

  1. Weigh 50 g dry quinoa and rinse. In a small pot combine quinoa with the new 150 g weighed water. Bring to the boil and cook gently covered until grains soften and absorb the water; set aside after cooking.
  2. Wash courgette, trim ends, grate with skin and squeeze out excess juice. Weigh 150 g prepared courgette. Drain sun-dried tomatoes from oil, weigh 21 g and cut into strips. From a washed lemon weigh 9 g juice without pips and 1 g finely grated yellow zest.
  3. Briefly fry chopped garlic in all the weighed 7 g ghee. Add prepared courgette and tomatoes; fry, stirring, until courgette softens. Add all the lemon zest, salt and pepper.
  4. Combine with all the cooked quinoa and all 9 g lemon juice. Stir in chopped mint and parsley and scatter all the chopped pecans on top. Do not add oil from the tomato package.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined ingredient weighing and preparation stages and liquid amounts, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.