Quinoa Pan with Sautéed Mushrooms

Ingredients

• 150 g quinoa
• 600 g Mushrooms
• 1 Red Onion
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 200 ml oat cream or soy cream
• 0.5 bunch herbs (10 g; e.g., chives; parsley)
• Salt
• Pepper
• 1 red bell pepper
• 2 tbsp Hazelnuts (30 g)

Instructions

1. 1.

   Rinse quinoa in a sieve under hot water until clear, then cook according to package instructions for about 15 minutes until al dente. Meanwhile clean mushrooms, halve and slice them. Peel and chop onion and garlic.

2. 2.

   Heat 1 tbsp rapeseed oil in a pan. Sauté onion and garlic over medium heat for 3 minutes. Add mushrooms and sauté for another 5 minutes. Pour in oat cream and simmer for 5 minutes. While this cooks, wash herbs, shake dry, and chop. Mix half of the herbs into the mushroom mixture and season with salt and pepper.

3. 3.

   Meanwhile halve the bell pepper, remove seeds, wash, and dice it. Heat remaining oil in a pan. Add pepper cubes and sauté over medium heat for 3 minutes. Add quinoa to the pan and warm with 2 tbsp water over low heat for 2 minutes.

4. 4.

   In a separate hot pan without fat, toast hazelnuts over medium heat for 3 minutes. Roughly chop them. Plate the quinoa and mushroom mixture on bowls and sprinkle with toasted nuts and remaining herbs.