Mushroom and thyme quinoa

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Western cuisine

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
Drizzle olive
1 packet of cremini mushroom
2 garlic
Fresh thyme
Salt and pepper
Grated parmesan

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.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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