I am a huge fan of quinoa at the best of times but add some seriously garlicky mushrooms and broccolini and I think that you have one of my favourite flavour combinations!
Serves 6. Leftovers are fantastic in wraps the following day.
1 cup dry red quinoa
2 cups water
2 tablespoons olive oil
225g mushrooms, quartered
3 cloves garlic, finely sliced
400g broccolini, washed and cut into 3-5cm chunks
1/2 teaspoon dried chilli flakes
2 spring onions, topped and tailed and finely sliced
salt and pepper
Wash the quinoa in cold water, drain well and add to the pan with the water, cover and bring up to the boil, turn the heat down and simmer for 30minutes. Leave to sit for 10minutes before removing the lid.
In a wok or large frying pan, heat the oil over a low heat and add the garlic, once fragrant, add the mushrooms and cook for 5 minutes, stirring frequently, try not to let the garlic burn!
Set the mushrooms and garlic aside in a large bowl, add the broccolini stalks to the pan and cook for 3-5 minutes until bright green, add the rest of the broccolini, chilli and the the spring onions and stir fry gently for 2-3 minutes.
Add the broccolini and quinoa to the mushrooms and mix well. Season to taste. Serve at room temperature.