Quinoa with Broccoli, Oyster Mushrooms and Curry Sauce

Ingredients

• 200 g Quinoa
• 500 g broccoli (1 head)
• 300 g oyster mushrooms
• 5 spring onions
• 4 shallots
• 20 g ginger (1 piece)
• 1 Garlic clove
• 2 tbsp Coconut oil
• 1 tsp turmeric
• 1 tsp Indian curry powder
• 5 g coconut blossom sugar (1 tsp)
• 150 ml coconut milk
• Salt
• Pepper
• 100 g cream cheese
• 1 mandarin (juice)

Instructions

1. 1.

   Rinse quinoa under running water in a sieve, transfer to a pot and cook according to package instructions.

2. 2.

   Meanwhile wash, trim and cut broccoli into small florets; peel the stem and slice into sticks. Steam the broccoli in a steamer basket over boiling water for about 5 minutes until tender.

3. 3.

   Clean the mushrooms and cut them into bite‑size pieces. Wash and trim the spring onions, then slice into rings. Peel and finely chop the shallots, ginger and garlic. Heat 1 tbsp oil in a small saucepan, add the shallots, ginger and garlic, and sauté over medium heat until translucent. Sprinkle with turmeric, curry powder and sugar, and let caramelize for 2 minutes. Deglaze with coconut milk and simmer gently for 5–8 minutes.

4. 4.

   Heat the remaining oil in a pan, add the mushrooms and spring onions, and cook over medium heat for about 5 minutes. Season with salt and pepper. Stir in cream cheese and mandarin juice into the curry sauce, whisk until frothy, then season with salt and additional curry powder and blend again.

5. 5.

   Plate the quinoa on four bowls using garnish rings if desired, top with the mushroom‑onion mixture and broccoli, and spoon the sauce over everything.