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Quinoa a la Mushies & Mesclun

WHAT YOU NEED

  • Medium sized fry pan
  • Small pot & lid

INGREDIENTS

  • A handful of baby leaf mesclun
  • 1/2 a cup of organic quinoa
  • Dried cranberries 1/8 cup
  • Fresh unsalted pecan nuts 1/4 cup
  • A handful of mushrooms
  • Slice of lemon
  • Dash of cold pressed olive oil or a bit of butter

*Serves one

PREPARATION

1. Slice mushrooms

2. Crush/break pecans up

COOKING

1. Place quinoa in pot with a cup of water cook for 12 – 15 minutes – stirring as required

*For extra fluffy quinoa place a tea towel over under the lid & let it sit for a few minutes, (the tea towel draws excess moisture out).

2. Whilst the quinoa is cooking, pop your nuts and cranberries in a fry pan with a tiny dash of oil, cook until crisped & remove from pan

3. Place your mushies in the pan & cook to your desired texture 

4. Add your quinoa, mushrooms, nuts & cranberries into the pan & stir

5. Pop a handful of  mesclun on a plate & add your quinoa mix

Serve with cracked pepper & if you like a bit of zest a dash of fresh of lemon squeezed over.

ENJOY!

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