Zucchini-quinoa broth with feta


You'll need

2 tbsp olive oil 1 leek, thinly sliced 1 garlic clove, finely chopped 2 tsp thyme, plus extra to serve Finely grated rind and juice of 1 lemon 750 ml (3 cups) vegetable or chicken stock 150 gm quinoa, rinsed under cold water 2 zucchini, thinly sliced into rounds on a mandolin 120 gm feta, coarsely crumbled Extra-virgin olive oil and coarsely chopped flat-leaf parsley, to serve

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat, add leek, garlic, thyme and lemon rind, and sauté until just tender (2-3 minutes). Add stock, quinoa and 750ml water, bring to a simmer and cook until quinoa is tender (10-15 minutes). Add zucchini, simmer for another minute, add lemon juice, season to taste and serve scattered with feta and extra herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

April 2016

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