For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Method
1.Rinse quinoa under cold running water in a fine sieve and place into a saucepan with the water. Cover with a tight-fitting lid and bring to the boil. Reduce to a gentle simmer and cook for 10-12 minutes until all the water has been absorbed and quinoa is tender.
2.Meanwhile, heat olive oil in a large frying pan over medium-high heat, add garlic, stir once then add mushrooms. Season well with sea salt and freshly ground black pepper and cook, stirring often, for 5-8 minutes or until tender.
3.When the quinoa is cooked, remove from the heat, stir through spinach, cover with the lid and set aside for 5 minutes to wilt the spinach. Combine butter and miso paste in a small bowl, then stir through warm quinoa to melt (you may not need all of it, so add it gradually, tasting as you go). Stir through sesame seeds.
4.Serve quinoa in bowls, topped with some of the garlic mushrooms and a little sprinkle of dried chilli flakes, if desired.
Note
- Check label if eating gluten free