Toasty Mushrooms & Quinoa
The quinoa is toasted in butter and spring onion first, then simmered slowly in vegetable stock, while the mushrooms are sautéed, and then added at the end with a squeeze of lemon.
Servings 2
Equipment
- saucepan
- pot
Ingredients
- 250 g button mushrooms sliced
- 1 tbsp olive oil or butter
- 1 cup quinoa
- 1 tablespoon butter or coconut oil
- 2 salad spring onions sliced
- ½ vegetable stock cube dissolved in 2 cups of hot water
- 1/2 lemon juiced
- 1 tbsp. grated Parmesan or nutritional yeast
- Salt and pepper to taste
Instructions
- In a medium pan, sauté the sliced mushrooms with a little bit of olive oil or butter until they are nice and toasty. Remove from the heat and set aside.
- In a large pot on medium-high heat, toast the quinoa in butter (or oil), stirring regularly, until fragrant (about 4 minutes)
- Add slices spring onion and sauté́ until softened.
- Turn down the heat and add the stock cube that has been dissolved in two cups of hot water. Stir every few minutes, making sure the quinoa does not dry up. If it does, add a little bit more water until it is cooked through.
- Just before all the liquid is gone, add the mushrooms, lemon juice, zest, and nutritional yeast (if using). Stir well for a few minutes, and then remove from the heat.
- Serve immediately with extra spring onion and season to taste.