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

Rapeseed Oil


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

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