Bacon and Cabbage Frittata paint

This salad will bring a smile to your face: Delicate golden summer squash, dark green courgette, bright green petit pois and fluffy nutty quinoa grains, all gently mixed to create a delicious, nutritious bowl of goodness. This is a great way to use up left-over quinoa, specially in a lunch box Experiment with seasonal and local ingredients. 

Serves 4 as a main dish, 6-8 as a side dish


  • 170 grams quinoa 
  • 340 ml vegetable stock
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Himalayan sea salt and cracked black pepper to season
  • Various squashes (2-4 about 400 grams), yellow courgette, green courgette, patty pan, summer crookneck etc.
  • 100 grams petit pois
  • 20 grams flat parsley, finely chopped
  • 2 spring onion, finely chopped
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

Print Friendly, PDF & Email


  1. Heat stock in saucepan to boiling. Place quinoa in a large bowl of water, swirl around, then rinse and drain in a sieve under tap. Add quinoa to boiling stock, give it a quick stir and then cover saucepan and return to boil. Cook on low simmer for 15-20 mins. Ideally there should still be a little crunch in the grains and a small white disc surrounding them; this shows the quinoa is cooked, or very nearly. Liquid should have evaporated, but if not, drain off excess water. Let the quinoa sit for 5-10 minutes before adding oil, lemon juice and seasoning, then allow to cool.
  2. Slice courgettes and patty pan thinly, length-ways (a mandolin is great for this). Heat char-grill pan until smoking hot, then lower heat slightly (no oil – we are dry grilling). Griddle the courgettes/patty pan in batches, about 2 minutes per side, but don’t crowd the grill pan. They should be tender, but with a crunch in the centre. If the strips are not quite cooked, grill a little longer, but take care not to burn them. Avoid moving the strips while cooking or you won’t get the chargrill marks across the flesh. Cool on a wire rack and season with a little salt and black pepper.
  3. Cook petit pois as per pack instructions, strain, then transfer to bowl of cold water to stop the cooking and preserve the vibrant green colour. Strain and toss in a clean tea towel to remove excess water just before assembling
  4. Add parsley and spring onion to quinoa and gently mix. Add courgette, patty pan and petit pois, then gently mix.  Arrange on a nice platter to serve 

Maggie's Tips

Any of the following will also work well in this dish.

  • Quinoa has quite a high carbohydrate content but is nutrient dense. Boost protein with: shredded cooked chicken, prawns or organic salmon, crumbly sheep’s feta cheese or goats cheese; also try adding toasted mixed nuts or mixed seeds etc.
  • This will last 3-4 days in your fridge.