Quinoa, cep and courgette broth | Detox Kitchen

Ingredients

• 100g quinoa
• 2 tsp 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
• 2 tbsp tamari
• Juice of 2 limes, extra lime to garnish
• Micro coriander to garnish