As I’m on the ball I would like to continue with the quinoa. This time with different vegetables. And it’s also another variation inspired by Gwyneth’s book (IKR?!)
Quinoa with mushroom and rocket
1 cup of quinoa
250 gram of chestnut mushrooms
200 grams rocket
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon chopped fresh rosemary
freshly ground pepper
handful of toasted pine nuts
1. Rinse quinoa in a mesh strainer. Place it in a pot and add 1 and 3/4 cup of water and a pinch of salt. Bring it to a boil, lower the heat and cover, cook until liquid is absorbed.
2. Heat oil in a heavy pan, add sliced mushrooms. Fry till they start getting brown.
3. Add balsamic vinegar, salt and pepper and rosemary. Stir for 2-3 minutes. Take of the heat, add rocket and pine nuts, mix everything together and serve.