1 tablespoon Manuka honey
2-3 garlic cloves, minced
Juice of 1 lemon
1/2 red chilli, de-seeded and chopped finely
1 teaspoon tamari (or good quality soya sauce)
8 button mushrooms, sliced
1 cup Alison’s Pantry quinoa
2 cups water
1 tablespoon olive oil
1 brown onion, diced
1 head broccoli, chopped into small pieces
1/3 cup Alison’s Pantry pinenuts
Salt and pepper
- In a bowl whisk together honey, garlic, lemon juice, chilli, tamari, a pinch of salt and a couple of good grinds of pepper. Add mushrooms and coat with mixture. Cover and place in the fridge for 15 minutes.
- Rinse quinoa under cold water. In a pot add water and quinoa, cover and bring to the boil. Reduce heat and simmer for 15 – 20 minutes or until liquid is absorbed and the quinoa is tender. Set aside.
- Heat olive oil in a pan and sauté onion for 2 minutes. Take mushrooms out of the fridge and add into pan with the liquid. Cook mushrooms and then add in broccoli, pinenuts, stir through quinoa and cook for a further 5 minutes. Season with salt and pepper to taste.
This recipe was created by Julia & Libby for Alison’s Pantry
Download PDF version here: alisons-pantry-quinoa-mushroom-pilaf