This recipe can be easily adapted to suit what’s available. Try swapping the courgette for broccoli or cauliflower (or even a combination of the two). If there’s no cottage cheese available I frequently use a mixture of crumbled plain tofu and crème fraiche.
Quinoa originates from the Inca people of South America, where it has been an important foodstuff for over 6,000 years. Today it is recognized in the western world for its high protein content and balanced set of amino acids. It is also gluten free and a good source of fibre, phosphorous, magnesium and iron. Simple to prepare, it is often used as a base for salads, but is also an ideal alternative to rice or couscous.
Barley is considered to be an excellent ingredient for providing soluble fibre, which helps to reduce cholesterol in the blood. It is also rich in niacin and iron.
Millet has a similar protein content to wheat, and is rich in B vitamins, calcium, iron, potassium and zinc. Millet is very versatile and is an ideal alternative to buckwheat, rice or quinoa. It is also gluten free.