40g mixed Quinoa
60g Pumpkin, diced
1/2 Onion, chopped
1/4 Garlic Clove, crushed
100g Wild Mushrooms
125g Creme Fraiche
2 tablespoons Grated Parmesan
1. Start with the quinoa, boil it for 15 minutes with the pumpkin. Drain.
2. Saute the onion and garlic for 5 minutes in rapeseed oil. Add the mushrooms for a minute, then the quinoa and pumpkin mixture.
3. Season and stir through the creme fraiche. Serve with a sprinkle of parmesan.
Serves 1 / 1785kL / Ready in 25 minutes