Fast Recipes

Zucchini-quinoa broth with feta

A speedy way to use up extra quinoa with in-season zucchini.

By Emma Knowles
  • Serves 4
  • Print
Zucchini-quinoa broth with feta


  • 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 vegetable or chicken stock (3 cups)
  • 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


  • 1
    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.