Forest Quinoa - PB
300g Fresh Mushrooms - Any kind but wild mushrooms work the best, finely sliced
2 tbsps EV Olive Oil
3 Garlic cloves, peeled and crushed
2 tbsps Smoked Paprika
2 tbsps Lemon juice (1/2 a lemon)
1 sprig of fresh Thyme
1 tsp Ground Cumin powder
1 tsp Ground Coriander powder
3 tbsps Kit’s Punchy Pepper
250ml Vegetable Stock (plant based)
150g Rinsed Quinoa
Salt & Cracked Black Pepper to taste
100g Fresh Baby Spinach, washed and left whole
1/2 Lemon cut in half for garnish
1 bunch of fresh coriander, washed and chopped roughly for garnish
Using a large space pan with a lid, add the olive oil and heat on a medium heat. Add the mushrooms, garlic, smoked paprika, cumin, coriander and stir, cover with the lid and leave for 5mins.
Then add the thyme, Kit’s Punchy Pepper, Quinoa, lemon juice and stock to cover everything and stir. Reduce the heat and allow to simmer for approx. 15mins or until all the liquid is absorbed.
Season with salt and pepper to your taste.
Place the fresh spinach in a serving bowl and spoon the quinoa/mushroom mix over the spinach, sprinkle with the chopped coriander and decorate with the wedges of lemon.