Quinoa Mushroom Towers

Ingredients

• 150 g quinoa
• 300 ml Vegetable broth
• 4 tomatoes
• 1 EL olive oil
• Salt
• 1 pinch sugar
• 1 Shallot
• 200 g mixed small mushrooms (e.g., chanterelles, chestnuts, brown caps)
• 1 baby pak choi
• 2 EL rapeseed oil
• 100 ml dry white wine
• Pepper (freshly ground)
• 1 EL lemon juice

Instructions

1. 1.

   Rinse the quinoa in a sieve and gently simmer it in vegetable broth for about 15 minutes. Drain any excess liquid if necessary.

2. 2.

   Blanch the tomatoes in boiling water, cool them, peel off the skins, quarter them, remove the seeds, and dice the flesh. Mix with olive oil, salt, and sugar to taste.

3. 3.

   Peel and finely dice the shallot. Clean the mushrooms and leave whole or halve them depending on size. Wash, trim, and slice the pak choi into strips. Heat oil in a pan and sauté the shallot with the mushrooms. Add the pak choi, cook briefly, then deglaze with white wine. Simmer for about 5 minutes, season with salt, pepper, and lemon juice. Roughly half of the mushrooms can be finely chopped on a board.

4. 4.

   Place four garnish rings (about 8 cm diameter) on a plate. Spoon 2–3 EL quinoa into each ring, press down, and spread diced tomatoes over it. Top with chopped mushrooms and finish with more quinoa. Arrange a few whole mushrooms with pak choi decoratively on top. Remove the rings and drizzle some mushroom cooking liquid around the tower if desired.