Ingredients
2 cups of quinoa
500g wild mushrooms
250g tomatoes
2 onions
a clove of garlic
olive oil
1 lemon
bouquet garni
sea salt.
Instructions
Wash the quinoa very well to remove the soapy-tasting substance in the outer coat.
Remove the stalks and peel the mushrooms, chop the tops into quarters, and fry in hot oil until the water evaporates.
Finely chop the garlic and onions and allow to sweat in oil.
Boil and peel the tomatoes and cut them into small pieces.
When the onions are transparent, add the tomatoes and the bouquet garni.
Add the salt and leave to simmer, uncovered, for twenty–five minutes.
Meanwhile, cook the quinoa in 4 cups of boiling salted water. Leave to cook for 15 minutes until the grains have burst open.
When the tomatoes are cooked, remove the bouquet garni and add the mushrooms. Add lemon juice to taste.
Place a round mould in cold water and then place the quinoa in it. Remove from the mould immediately and place on a serving dish. Place the mushrooms in the centre.
Serve immediately.
