If you have never tried this seed, you cannot miss this recipe for quinoa with Portobello mushrooms and vegetables. It is quick and easy to prepare, very healthy, suitable for vegans and coeliacs, as it does not contain gluten.
Quinoa looks similar to couscous and is cooked similar to rice. Although, its cooking time is less than rice and contains more protein, fiber and amino acids. With vegetables it is delicious, although we can also prepare it with meats if we prefer.
Ingredients:
(For 2 persons).
- 1 glass of quinoa.
- 150 gr. of Portobello mushrooms.
- 2 garlic cloves.
- 1/2 green bell pepper.
- 2 carrots
- 1 teaspoon of turmeric powder.
- 1 teaspoon ground ginger.
- Olive oil.
- Salt and pepper.
Preparation of the quinoa with Portobello mushrooms and vegetables:
We put the quinoa in a colander and wash it under the tap, so we will remove the bitter taste. In a saucepan, heat a little oil and add the drained quinoa. Sauté for a few minutes and add two glasses of water and a pinch of salt. To cook the quinoa the measure of water has to be double that of quinoa. In 15 minutes the water will have been consumed and will be cooked.
Meanwhile, we wash the mushrooms and cut them into quarters (into four parts). We remove the stem and the seeds of the half pepper and cut them into cubes. We remove the outer skin of the carrots and cut them into slices. We also mince the garlic cloves finely.
Heat a little olive oil in a frying pan over medium heat. Add the minced garlic and stir for a minute. Before the garlic is roasted, we add the mushrooms, the carrot and the green pepper. We lower the heat a little and let it cook with a lid, stirring from time to time, until all the vegetables are tender.
Remove the lid from the pan and add the turmeric, ginger powder, a pinch of salt and pepper to taste. By last, we add the quinoa to the pan and mix well for a few minutes to soak up all the flavors.