Name: Mushroom Quinotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 350 g mixed mushrooms, sliced; ¼ cup raw almonds; 1 cup quinoa; 3 cups vegetable stock; 6 sprigs thyme; 30 g butter; 1 onion, diced; 3 cloves garlic, crushed; ¼ cup white wine or water; ¼ cup cooking cream; 2 cups baby spinach; ¼ cup grated parmesan cheese; salt & pepper

Mushroom Quinotto

Yields4 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

350 g mixed mushrooms, sliced

¼ cup raw almonds

1 cup quinoa

3 cups vegetable stock

6 sprigs thyme

30 g butter

1 onion, diced

3 cloves garlic, crushed

¼ cup white wine or water

¼ cup cooking cream

2 cups baby spinach

¼ cup grated parmesan cheese

salt & pepper

1

Place a frying pan over medium heat. Add the almonds to the pan to toast for 3-4 minutes, stirring occasionally. Set aside.

2

Rinse quinoa under cold running water for 1 minute or until the water runs clear.

3

Place quinoa, stock and 3-4 sprigs thyme in a medium saucepan. Bring to the boil then reduce heat to low and simmer, covered for 10 minutes. Remove the thyme sprigs.

4

In the meantime, heat butter in a frying pan over medium heat. Add onion and garlic and cook for 2-3 minutes until softened and translucent. Add mushrooms and leaves from 2 sprigs of thyme to the pan. Cook, stirring for 3-4 minutes.

5

Add wine or water to the pan, stir and scrape the bottom of the pan with the spoon to deglaze. Allow to simmer for 2-3 minutes or until the liquid has evaporated.

6

Reduce heat to low then add the cream and baby spinach. Stir to combine and season with salt and pepper.

7

Spoon cooked quinoa into the pan. Gently stir to combine with the mushroom mixture.

8

Roughly chop the toasted almonds.

9

Serve quinotto with toasted almonds and grated parmesan cheese.

Ingredients