The perfect Saturday is a long market stroll! Armed with a large shopping basket, we relax in search of the most delicious specialties of the season.
A little chat here, a coffee there, cozy through and through! Like last weekend. In bright sunshine, I made the market uncertain to get some ingredients for my delicious mushroom quinoa with garlic and thyme .
Hach my dear, market days are really something nice, right? Currently, the stalls are almost overflowing with mushrooms – mushrooms and mushrooms, Pfifflerings and chestnuts, the selection is terrific. After a little chat with the lady from the stand, aromatic rosé mushrooms were finally allowed to sit in my basket. Champignons are the perfect complement to the nutty quinoa. Do you know the ultrasound pseudo grain? Packed with vegetable protein, the small granules provide us with plenty of useful nutrients. Add a decent portion of garlic, a bit of thyme and the aromatic mushrooms, and you’re done with the fast, healthy meal.
The mushroom quinoa is perfect as a side dish to meat and hearty sauces, but is also quite wonderful as the main actor. With a good dose of Parmesan you will love this protein bomb!
Mushroom quinoa with garlic and thyme
Portions : 2
calories per serving : 263 kcal
small garlic cloves
- salt and pepper
freshly grated Parmesa
Water bring to a boil and add quinoa. Simmer for about 20 minutes over medium heat until the water is absorbed and the quinoa is cooked
In the meantime, clean the mushrooms and cut into pieces half a centimeter thick. Finely chop garlic
Heat olive oil in a large pan. Add mushrooms, garlic and thyme and fry for about 4 minutes over medium heat, stirring occasionally.
Remove the mushrooms under the finished quinoa, season with salt and pepper and season with the freshly grated Parmesan serve.
Adapted to Garlic Mushroom Quinoa by Damn Delicious
Do you know quinoa? In what form do you enjoy the small grains the most?