Quinoa & Mushrooms
- 2 People
- 45 Minutes
1 cup (180 g) quinoa
1 1/3 cups (200 g) saffron milk cap mushrooms
2/3 cup (100 g) leek
2/3 cup (100 g) red pepper
3/4 cup (200 ml) white wine
3 tbsp (45 ml) olive oil
5 garlic cloves
It would be perfect if all the ingredients came from organic farming.
Small chop the saffron milk cap mushrooms and slice the garlic.
Place the chopped mushrooms in the frying pan with 2 tbsp olive oil and salt to taste. Cook over high-heat for 7 minutes, or until all the liquid is gone and the mushrooms are getting brown. Add the garlic slices and sauté 3 more minutes.
Slice the leek and small chop the red pepper.
Place 1 tbsp olive oil, the leek and red pepper in the frying pan. Add salt to taste and sauté for 5 minutes over high-heat.
Add the quinoa in the frying pan, the white wine and one cup water.
Cover and simmer for 10 or 15 minutes, or until there is no water left.
Add the sautéed saffron milk caps with the garlic and mix well all the ingredients.