Quinoa with courgettes and onions from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on September 23, 2017

    This was really delicious. We used red quinoa that my husband just brought back from Peru. I used leeks and different types of summer squashes from the farmer's market. I doubled the thyme and used a a bit more parsley than called for. What helped get the Zucchini nice and brown was splitting the ingredients between two french black carbon steel pans and combining them once the zucchini cooked down. We will make this again for a dinner party next weekend it was so good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.