This is my first venture into quinoa (keen-wah) and it was a very pleasant experience. Once I learned how to pronounce it (I couldn't until recently), I just had to make some!
Mushroom & Quinoa Salad
1 cup quinoa
2 cups water
1 vegetable stock cube
300g mushrooms, sliced
1 clove garlic, finely chopped
1 tsp turmeric
1 red chilli, deseeded and finely chopped
1/2 tsp chilli powder
1 tbsp olive oil
salt & pepper
1 bag salad leaves
feta cheese to garnish
Place the quinoa, water and the stock cube in a pan and bring to the boil. Simmer for 10-15 minutes until most of the liquid has gone. Set the pan aside to give the quinoa a chance to absorb the rest of the liquid.
Meanwhile, heat the oil and add the spices and garlic. Allow to sizzle before adding the mushrooms. If the mixture sticks a little, add a splash of water. Cook for a few minutes until the mushrooms are succulent.
Wilt the salad leaves by placing in a colander and pouring over some boiling water. Drain leaves off and pat dry on a tea towel. Place the leaves in a bowl. Mix the quinoa with the mushrooms and serve on top of the wilted leaves with a generous garnish of fresh basil and some crumbled feta cheese.
The mushrooms in this dish packed a punch when cooked with the spices, lovely! It was a dish achieved by looking at what I had in my fridge and cupboards, but despite that it turned out well. But, then, I do love mushrooms. We had the left-overs next day with the addition of some sundried tomatoes and that was really good.