12 Feb Mushroom Quinoa
A delicious idea for a vegan lunch with girlfriends.
2 cups cooked quinoa
500 g Mushrooms
Small bunch of asparagus
1 Tablespoon olive oil.
2 cups vegetable stock.
1/4 cup wine.
1/4 red onion (finely chopped)
1/2 clove garlic.
1/3 cup hazelnuts.
1/4 cup pepitas.
1/4 small avocado (no seed will weigh approx. 25 g).
1 Tablespoon almond butter.
- Cook Quinoa in rice cooker ( I see this as part of food prep for the week, I would usually cook 2 cups of raw Quinoa which will make about 5 cups cooked. Then I have enough for nourish bowls and easy meals through the week).
- Slice mushrooms, place in a bowl to one side.
- Chop asparagus into small pieces, leave the tips a little longer than the stalks, you use these for decoration (keep to one side you steam this right at the end).
- Finely chop garlic and onion.
- Gently fry onion and garlic in olive oil just enough to release flavours, careful not to burn.
- Take off the element.
- Add mushrooms.
- Add pepitas.
- Add stock and wine. Bring to the boil and let simmer until mushrooms are soft, around 10 minutes.
- Once Mushrooms are soft take mixture off the heat.
- Lightly dry roast hazel nuts in a frypan (no oil), place to one side you add these on serving
- Carefully, remember its hot, take out a cup of the Mushroom mixture, even distribution of ingredients; stock, mushrooms, nuts, onion etc.
- Place in mixing bowl, add avocado and almond butter.
- Use hand blender to mix into a creamy sauce. Steam asparagus.
- Add blended sauce, asparagus and pre cooked quinoa to mushroom mix in frypan.
- Bring back to simmer and toss in toasted hazelnuts and serve immediately.
- To serve, place in a bowl, add a slice of lemon. Decorate with asparagus heads
Serve with freshly ground pepper and a crispy green side salad. To make it really special serve with a glass of champagne, try Lallier it’s French and vegan
Recipe by Catherine Carr