Quinoa, cep and courgette broth
2tsp rapeseed oil
2 spring onions, sliced
1 thumb sized piece of ginger, peeled and cut julienne
1 clove garlic, peeled and finely chopped
1 carrot, peeled and cut julienne
60g cep mushrooms, sliced
500ml vegetable stock
1 courgette, cut into thin strips with a julienne peeler
Juice of 2 limes, extra lime to garnish
Micro coriander to garnish
Place the quinoa in a pan with three times the amount of cold water. Place on a high heat and bring to the boil. Cook for seven minutes until tender. Drain in a sieve and rinse under cold water. Set aside. Place 1tsp of oil in a frying pan on a medium heat. Add in the spring onions, ginger and garlic and lightly saute for five minutes. Then add the carrots and cook for a further three to five minutes, stirring continuously, until the carrots are lightly browned. Then add in the vegetable stock and simmer for 15 minutes until the carrots are tender.
Meanwhile, in a separate frying pan, add 1tsp of oil and on a medium heat saute the ceps for four to six minutes until softened. Now add this to the pan with the stock and vegetables, add in the courgetti and cooked quinoa and bring to a simmer. Now take it off the heat and add the tamari, lime and coriander.
Serve with a wedge of lime and micro coriander.
Recipe from Lily Simpson, founder of Detox Kitchen