I used Quark as it’s naturally fat free, whilst adding a really creamy and cheesy taste to the dish. The grated courgette adds texture, as well as bulking out the dish without the need for so much quinoa. It’s gluten free, vegetarian, quick and healthy- what’s not to love!

Broad Bean and Courgette Quinoa Risotto 

Serves 4

400g Broad beans
500ml hot vegetable stock
200g quinoa, uncooked
2 courgettes, coarsely grated
200g Quark
finely grated zest of 1 lemon
small handful freshly chopped mint leaves

1 Pod the broad beans from both the shells and set aside.

2 Bring the stock to the boil in a large pan over medium heat, add the quinoa and cook for 12-15min, until cooked through but with a little crunch. Drain and return to the pan over low heat.

3 Stir through the broad beans, courgette, and Quark. Add the lemon and mint, and season to taste. Make sure it’s piping hot and serve immediately.

You could swap in peas for broad beans, and Quark for creme fraiche or cream cheese, if you like. You could add cooked ham or chicken to this veggie dish!