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Cheesy Courgette Quinoa


1 tbsp olive oil
45g quinoa
25g brown rice
175 ml vegetable stock
65g grated cheese
75g grated courgette
Salt & pepper to taste

What to do:

Heat the olive oil in a medium saucepan.

Add the quinoa and brown rice, and toast for a couple of minutes.

Add the vegetable stock, bring to the boil, then reduce to a simmer.

Cover the pan and cook for about 20 minutes until all the liquid is absorbed.

Chuck in the grated courgette & cheese and season with the salt and pepper.

Stir well and cook for 5 minutes or so until it’s nice and warmed through.