Mushrooms add robust flavour to this vegetarian meal and are rich in B vitamins, potassium and selenium.
- Heat half the oil in a large saucepan over high heat. Cook mushrooms, stirring occasionally, for 3-4 minutes or until golden. Transfer to a plate. Reduce heat to medium. Add remaining oil and onion to pan. Cook, stirring occasionally, for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic.
- Add quinoa, stock and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water is almost absorbed. Stir in broccoli. Cook, covered, for a further 2 minutes or until water is absorbed. Remove from heat. Set aside, covered, for 3 minutes to steam.
- Stir mushroom, capsicum and half the parsley into the quinoa mixture. Season with pepper. Sprinkle with feta, lemon zest and remaining parsley.
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