SMOKY MUSHROOM QUINOTTO
- 1t oil
- 2 spring onions finely chopped
- 2 cloves garlic finely chopped
- 75g diced woodland mushrooms or a mix of chestnut, white and/or exotic mushrooms as available
- 2 chestnut mushrooms sliced
- 1 Portabello mushroom sliced
- 1/2 t salt
- 150g Smoked British Quinoa
- 1 mug water
Roughly slice the mushrooms, for flavour woodland mushrooms are wonderful but a mixture of chestnut and other mushrooms will also give an excellent result.
Skin and finely dice the garlic cloves and spring onions separately.
Place the oil in a non-stick frying pan and over a medium heat add the garlic and stir for approximately 60 secs while lightly cooking, add the spring onion and mushroom slices and keep turning with a spatula while they brown slightly.
Add the British Smoked Quinoa and water and stir through before putting the lid on and turning the heat down to simmer for approximately 20 minutes until quinoa cooked through, keep an eye out and add time or water as necessary.
Roughly chop parsley and coriander leaves, save some for serving and remove Quinotto pan from the heat and stir the leaves through.
Sprinkle with reserved leaves and serve hot with lightly steamed broccoli sprouts or other veg as preferred.
If there happens to be any left over then it makes a great lunchtime salad with greens etc.
Voted an FF in our house = Fabulous Flavour!