Skip to main content

29 Oct, 2015

Quinoa, cep and courgette broth

This is a warming broth, packed full of antioxidants, perfect for fending off that impending cold. The quinoa, abundance of vegetables, herbs and spices make it a perfect Autumn staple.



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


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.

Close Popover

It’s cool to be kind. And to be one of our subscribers.

Pop in your email to sign up to our weekly digest – the only place to hear about exclusive offers, as well as delicious, healthy recipes and content you actually want to read.