I think the beginning of school is my busiest time each year. Thus, my diet staples lately have been salads and/or veggies with hummus.
Still, the air has become crispy, the leaves are starting to turn yellow and I’m enjoying the month or so where I’m able to dress in cuddly layers of autumnal colours. 🙂
Autumn is absolutely my favourite season. A part of that is my love for mushrooms. For my evening meal yesterday I decided to mix two favourites — quinoa and chantrelles.
Chantrelle Quinoa for Two
300g of chantrelles
1 large onion
1 clove of garlic
120g of quinoa
Salt and pepper to taste
1 tbs of olive oil
1. Put the the quinoa to cook in a pot of slightly salted water.
2. Chop the onion and the garlic and heat the oil in a sauce pan.
3. Slightly sautee the onions for a minute or so and then add in the washed and dried chantrelles. (Note: If you have large ones, you might want to break them in two.)
4. Sautee the mushrooms on medium heat for about 7-8 minutes until tender. Don’t forget to add a bit of salt and pepper to taste!
5. Turn off the heat under the sauce pan, add the cooked quinoa and mix gently.
6. Let it sit for a moment until most of the liquid is evaporated.
7. Serve with a tomato salad.
Very easy, but delicious. 😉