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Wild garlic & mushroom quinoa (gluten-free & vegan)

March 26, 2012

Wild garlic & mushroom quinoa

Spring has sprung, which means one especially exciting thing: new goodies at the farmer’s market!

This week’s highlights were wild garlic and the return of the good mushroom stand. This guy has the most lovely oyster mushrooms, some cloud mushrooms, chestnuts and portabellos. Of course he has more variety in the fall, but there’s still enough to make me happy now. He also stir-fries some oysters up fresh and serves them with pesto for a pre-lunch treat. Yum.

Surprisingly enough, I’d never cooked with wild garlic leaves before, but they’re very simple – quicker & easier than garlic cloves. They have a distinct garlicky taste, but more delicate and almost sweet than the bulbs.

So get yourself out to your local farmer’s market and get cookin’!

Ingredients:

(Serves 1 – a perfect quick lunch)

1/2 cup quinoa, uncooked

1 1/2 to 2 cups fresh oyster mushrooms, chopped (large)

1/4 cup wild garlic, roughly chopped into about 2″ strips

water, olive oil, salt & pepper

Boil 1 1/2 cups water, add to the quinoa and let cook for approximately 10-15 minutes until soft.

Heat the olive oil and add the mushrooms, stir-frying for a couple of minutes until soft and shiny. Add the wild garlic and cook for another few minutes until they’ve wilted. Season with salt & pepper. Spoon the quinoa onto the plate, add the mushroom stir-fry and enjoy.

What I love about this recipe is that it doesn’t take much time, or many ingredients, to make a lovely meal if you have fresh ingredients. Also, the quinoa is a great alternative ‘carb’ since it has more protein than rice, wheat or couscous. (Optional extra for more protein: add a poached egg on top for non-vegans)

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