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

salt

STEP 1

It would be perfect if all the ingredients came from organic farming.


STEP 2

Small chop the saffron milk cap mushrooms and slice the garlic.

STEP 3

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.



STEP 4

Slice the leek and small chop the red pepper.

STEP 5

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.

STEP 6

Add the quinoa in the frying pan, the white wine and one cup water.



STEP 7

Cover and simmer for 10 or 15 minutes, or until there is no water left.

STEP 8

Add the sautéed saffron milk caps with the garlic and mix well all the ingredients.


STEP 9

Serve warm.