Quick lunch with quinoa. A meal in 10 minutes.

ingredients

350 g cooked quinoa (I used a mix of red, white, black) 1 pk shallots 4 pk mushrooms 1 handful spinach 1 pk capia 2 tbsp coconut fat to taste salt, black pepper, pinch of cayenne pepper

progress

A variety of ingredients can be combined with quinoa, so even lunch or dinner can be ready in as little as 15 minutes. Quinoa can be prepared in advance by cooking and storing in the refrigerator. It can be served cold as well as warm. The recipe for its preparation can be found in this article. If you know in advance that you will use the quinoa the next day, or that you will work with it and cook it later, do not boil it completely, but in an “al dente” way, it will come together in the final use and will mix better with the flavours of the common ingredients.

TIP: You can prepare this dish two ways. You can soak and drain the quinoa beforehand, and you can also sprout it. Mushrooms like the mushrooms I used in the recipe can be eaten raw (young children can cook them), or stuffed. You can also substitute arugula or chard for the spinach. If you are going to cook the ingredients, just give them a moment in the pan, they don’t need to be sautéed to avoid losing any of their nutritional value. You can enrich the dish if you use beetroot, pea or hemp sprouts for garnish.

1.

In hot coconut fat, fry shallots with chopped capers. The peppers will let the reddish juices into the base and enrich the result in a tasty way.

2.

Add the sliced mushrooms and lightly reheat them. Add the quinoa, seasonings and stir. Remove from heat after 2 minutes.

3.

Finally, add the spinach, or you can also gently reheat it with the mushrooms. You can vary the recipe according to the ingredients available. For example, sweet potatoes with chard, hokkaido with broccoli. Peas and tomatoes…