1.

Heat 1 tbsp olive oil in a pan over medium heat. Once hot, add the onion and cook until translucent, a few minutes.

2.

Add the courgette and cook for another few minutes, until soft.

3.

Add the garlic and cook for another minute or so.

4.

Add the quinoa and 1/2 tsp thyme and then toast for about 30 seconds.

5.

Add the water and season to taste.

6.

Bring to a boil and the cover with a lid to simmer for about 20 minutes, when it should be light and fluffy.

7.

Mix together the thyme, lemon, remaining oil and mustard.

8.

Pour over the quinoa.