If you’re looking for a healthy carb load this could be your ticket. With quinoa’s natural protein content its a perfect balance. I fed myself full of this before I did a triathlon recently and well, I made it to the finish!!
Wild Mushroom Quinoa Risotto
From 'Honestly Healthy for Life' by Natasha Corrett and Vicki Edgson
Sauté 1 clove of the garlic in a pan with the sunflower oil for about 1 minute.
Add the stock and the quinoa and after about 5 minutes add about half the mushrooms.
In a separate pan melt about 1 tbsp of butter and sauté the rest of the garlic until soft before adding the rest of the mushrooms for about 3-4 minutes.
After 10 minutes of cooking, the quinoa should have absorbed all of the water - keep stirring then add a further 50mls or so of boiling water.
Continue to stir and when it's almost cooked add the goats cheese and take off the heat and allow to sit for about 5 minutes.
In a small pan, melt the remaining butter and toss in the parsley.
To serve, add the softened mushrooms and poor over the parsley butter.