If you’re looking for a healthy carb load this could be your ticket. With quinoa’s natural protein content its a perfect balance. I fed myself full of this before I did a triathlon recently and well, I made it to the finish!!
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 tbsp sunflower oil
- 3 cloves garlic sliced
- 600 ml boiling water mixed with 1 tbsp bouillon powder
- 250 g quinoa
- 200 g wild mushrooms (some whole some sliced or cubed)
- 3 tbsp butter
- 20 g hard goat's cheese grated
- 10 g flat leaf parsley chopped
Ingredients
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Instructions
- Sauté 1 clove of the garlic in a pan with the sunflower oil for about 1 minute.
- Add the stock and the quinoa and after about 5 minutes add about half the mushrooms.
- In a separate pan melt about 1 tbsp of butter and sauté the rest of the garlic until soft before adding the rest of the mushrooms for about 3-4 minutes.
- After 10 minutes of cooking, the quinoa should have absorbed all of the water - keep stirring then add a further 50mls or so of boiling water.
- Continue to stir and when it's almost cooked add the goats cheese and take off the heat and allow to sit for about 5 minutes.
- In a small pan, melt the remaining butter and toss in the parsley.
- To serve, add the softened mushrooms and poor over the parsley butter.
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