Bring the broth to a boil. Add the quinoa, cover and simmer for about 20 minutes
Boil the zucchini and the sweet potato
Brown your mushrooms with garlic and a drizzle of olive oil
Prepare your sauce by adding the plain yogurt, lemon juice, olive oil, parsley, salt, pepper and Maison Brémond 1830 chestnut honey
Arrange everything in your bowl! Treat yourself !