Quinoa, cep and courgette broth
29th Oct, 2015


  • 100g quinoa
  • 2 tsp rapeseed oil
  • 2 spring onions, sliced
  • 1 thumb sized piece of ginger, peeled and cut julienne
  • 1 clove garlic, peeled and finely chopped
  • 1 carrot, peeled and cut julienne
  • 60g cep mushrooms, sliced
  • 500ml vegetable stock
  • 1 courgette, cut into thin strips with a julienne peeler
  • 2 tbsp tamari
  • Juice of 2 limes, extra lime to garnish
  • Micro coriander to garnish

Equipment required:

Place the quinoa in a pan with 3 times the amount of cold water. Place on a high heat and bring to the boil. Cook for 7 minutes until tender. Drain in a sieve and rinse under cold water. Set aside. Place 1 tsp of oil in a frying pan on a medium heat. Add in the spring onions, ginger and garlic and lightly sauté for 5 minutes. Then add the carrots and cook for a further 3-5 minutes, stirring continuously, until the carrots are lightly browned. Then add in the vegetable stock and simmer for 15 minutes until the carrots are tender.

Meanwhile, in a separate frying pan, add 1 tsp of oil and on a medium heat sauté the ceps for 4-6 minutes until softened. Now add this to the pan with the stock and vegetables, add in the courgetti and cooked quinoa and bring to a simmer. Now take it off the heat and add the tamari, lime and coriander.

Serve with a wedge of lime and micro coriander.

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