Quick and easy
“Quinoa a species of the goosefoot genus, a grain crop grown primarily for its edible seeds. Quinoa originated in the Andean region of Peru, Bolivia, Ecuador and Colombia.”
There some days where I don’t feel like cooking so I whip up something that won’t keep standing over the stove. It’s incredibly fast and healthy which is perfect for summer as it’s light.
You will need:
1 cup quinoa
1 packet of cremini mushroom
Salt and pepper
In a pan, add the quinoa with water, follow the instructions that is found at the back of the package. Once cooked, leave aside. In another pan, on medium to high heat drizzle some olive oil and add the finely chopped garlic before adding the sliced mushrooms, occasionally stir until tender; seasoning and picking the thyme (disregarding the stalk). Mix in the quinoa and grate the parmesan, serve immediately.