As if the limitations of what can be done with quinoa were in sight. This high carb wholegrain is pretty bland by itself, but it can be used as the foundation of many foods, be they muffins, the base of cheesecake, sprinkled on a salad or used as breadcrumbs. I loved growing up with rich dishes like beef stroganoff, and when I think to make quinoa for dinner, I like to throw in my childhood memories with combinations from the kitchen cupboard until I get it right. This ended up very tasty, with all the mushrooms you need to feel satisfied. The only thing notably missing is the beef and the wine, but I’m sure you can easily remedy that yourself.
- Mushrooms, 250 g or 1 punnet
- Onion, x2 medium
- Garlic cloves, x2
- Vinegar, x2 tblspns
- Soy sauce, x 2 tblspn
- Quinoa, 1 cup
- Oregano, 1 tblspn
- Veg stock cubes, x2
- Rice milk, x2 cups
- Parsley, to garnish
- Olive oil
- Salt & pepper
- Oil a pan over medium heat.
- Sautée the onions and garlic for five mins, stirring well.
- Add the mushrooms and sautée for another five mins.
- Place the rice milk into the microwave for 1-2 mins or until hot. Then dissolve the stock cubes into it.
- Add the rest of the ingredients to the pan, stir well, then add the rice stock followed by the quinoa.
- Allow the quinoa to cook through for approx. 20 mins or until all of the liquid is absorbed.
- Salt & pepper to taste and add more soy sauce if needed.