Quinoa (keen-wa) is a superfood worthy of its status. It's high in fibre, magnesium, B vitamins, iron, potassium, phosphorous and vitamin E. It's also naturally gluten free and is one of the few plant-based sources of 'complete' protein, meaning it contains all nine essential amino acids - making it a great way for vegans and vegetarians to meet their protein needs.
Mushrooms and garlic also have crazy health benefits, but this post is supposed to be a recipe, not a lecture on nutrition, and I'm sure you're just waiting to find out how to make the dish. So I'll just get on with it.
I found this recipe on YouTube about six months ago and I've since made it so many times I could probably do it in my sleep. It's completely vegan, takes about 25 minutes to make and is so delicious it's guaranteed to impress all your friends.
This recipe serves 2.
You will need:
Half a cup of uncooked quinoa
250g mushrooms (any kind)
1 clove of garlic
1 teaspoon oil of your choice (I use coconut)
Seasoning of your choice
1. In a medium saucepan, bring the quinoa to the boil with one cup of water, cover and simmer on a low heat for 15-20 minutes or until all the water has been absorbed. Keep an eye on it throughout so it doesn't overcook.
2. While the quinoa is cooking, chop the mushrooms and mince the garlic. Sauté in coconut oil for about 5 minutes until the mushrooms have 'wilted' and reduced down, then remove from the heat. Drain off any excess juice which has come from the mushrooms.
3. When the quinoa is ready, fluff with a fork then transfer it into the frying pan with the mushrooms and garlic. Mix well and season to your taste - I just use black pepper and a drizzle of olive oil.
4. Serve with a side of roasted or steamed veggies for a quick lunch or light dinner.
Liked this? Click here to read my other vegan recipes!