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Quinoa with Zucchini and Onions

From Hugh Fearnley-Whittingstall's [amazon_link id="1408812126" target="_blank" ]Veg: River Cottage Everyday[/amazon_link]
  • minutes
  • Serves 4

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