This recipe was inspired by Nigel Slater’s Mushroom Medley. I’ve changed it to what I had available in the fridge and store cupboard. I love the watercress in this, another time I might try spinach instead or some shredded spring greens added five minutes before the end of cooking.
250g mushrooms, sliced
2 tbsp mushroom ketchup
1/2 tsp fresh rosemary, chopped
2 cloves garlic, crushed
500ml vegetable stock
handful fresh parsley chopped
small bunch watercress, lightly chopped
Heat the mushrooms, mushroom ketchup, rosemary and garlic in a small frying pan until the mushrooms have cooked and shrunk slightly.
Add the quinoa and the stock.
Simmer for 15 minutes until the quinoa is tender and the little spirals are unwinding.
Stir in the parsley and watercress and serve while the watercress is still wilting.
This has the flavour of a mushroom risotto but without the stirring.
Serves 2 as lunch or supper.
Slimming World Syns: 0 on green