Quinoa pilaf with mushrooms

4 servings

25 minutes

Formally pilaf, but essentially almost risotto. The quinoa will be cooked not in a pot with boiling water, but in a frying pan with fried mushrooms and onions, in a small amount of broth.

Energy value per serving

• Calories: 628.7
• Proteins: 23.3g
• Fats: 21.3g
• Carbohydrates: 77.6g

Ingredients

• Quinoa: 500 g
• Olive oil: 50 ml
• Garlic: 3 clove
• Champignons: 200 g
• Parsley: 0.5 bunch
• White onion: 1 head
• Chicken broth: 500 ml

Cooking steps

1. Sauté finely chopped mushrooms in olive oil until a distinct mushroom aroma appears. Add onion and fry until it becomes soft but not yet browned.

   Required ingredients:

   • Champignons: 200 g
   • Olive oil: 50 ml
   • White onion: 1 head

2. Add quinoa and finely chopped garlic to the onions and mushrooms, and sauté for a couple of minutes.

   Required ingredients:

   • Quinoa: 500 g
   • Garlic: 3 cloves

3. Pour in the broth and cook for about fifteen minutes, stirring constantly. Just before the end of cooking, add chopped parsley. As an allusion to the South American origin of the grain, you can also add sliced chili peppers.

   Required ingredients:

   • Chicken broth: 500 ml
   • Parsley: 0.5 bunch