INGREDIENTS
1
good handful Flat leaf parsley
3 cloves
Garlic
3
inch Onions, half and then sliced thinly cut
3
leaves sprigs Thyme
800 g
Zucchini
1
squeeze Lemon juice
200 g
Quinoa
1
Sea salt and freshly ground pepper
2 tbsp
Rapeseed or olive oil
50 g
Pine nuts, lightly toasted
1
knob Butter