A comforting one pan inner that uses the best of the summer seasonal veggies – Packed with comforting Mediterranean flavour, just as good cold the next day for lunch!

This Recipe Serves 4 People | 4 Portions of Veg Per Serving | Ready in 30 Minutes

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To make this recipe you will need:

1 Large Onion

2 Courgettes

6 Tomatoes (chopped into chunks)

1 Cup of Quinoa

2 Tablespoons of Tomato Paste

Coriander (chopped)

2 Heaped Teaspoons of Smoked Paprika

1 Teaspoon of Garlic

1 Teaspoon Cracked Black Pepper

1/2 Teaspoon of Sea Salt Flakes

To Serve:

A dollop of houmous and a sprinkle of seeds

Fresh Rocket

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How to do it:

Chop your onion and courgettes into chunks, add to a deep sided pan with a splash of oil and stir fry for 5-10 minutes (until the veg pieces start to turn a little golden)

Add all other ingredients to the pan with 1 litre of boiling water.

Bring to a bubble and gently simmer with a lose lid on for 15 minutes until the quinoa grains have fluffed up, absorbing the liquid from the pan and turned a little translucent.

Add the chopped coriander and serve with houmous and a sprinkle of seeds.

Serve with fresh rocket, a crunchy piece of toast on the side and a sprinkle of omega 3 seeds for an extra protein crunch

*This recipe can be easily adapted to suit whatever summer veggies you have in the fridge – why not try using peppers or aubergine in the mix?