Quinoa with Mushroom Sauce

Prepare the ingredients. Mushrooms, such as champignons or oyster mushrooms, are perfect for the mushroom sauce. Rinse the quinoa with cold water. It is convenient to use a sieve for this. Peel the onion. Rinse and thinly slice the mushrooms. I recommend using whole nutmeg, as freshly grated nutmeg has an extraordinary aroma that cannot be compared to ground nutmeg. The amount of nutmeg can be adjusted according to your taste. Oil is used here for frying, so it is best to use refined olive oil, as it is healthier.

Transfer the rinsed quinoa to a large saucepan. It is better to choose a pot with extra capacity, as quinoa expands significantly when cooked. Pour 400 ml of cold water over the grain, add salt, and place over medium heat. Bring to a boil, cover with a lid, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Let it sit for 5 minutes with the lid on, then fluff with a fork.

Slice the onion into half rings. Heat the oil in a pan and add the onion. Cook, stirring, until soft and transparent.

Add the sliced mushrooms to the pan. Continue cooking, stirring occasionally, until the liquid evaporates from the mushrooms and they significantly decrease in volume.

Sprinkle the mushrooms with flour and mix. The flour is used here to thicken the sauce and give it texture. To reduce the calorie content of the sauce, you can omit the flour. Grate nutmeg into the sauce, season with salt and pepper. Pour in the cream, mix, heat and remove from heat. Adjust the seasoning with salt and pepper if necessary.

Arrange the cooked quinoa on plates, pour over the mushroom sauce, and sprinkle with chopped herbs. It can be served as a side dish or a standalone dish. Enjoy your meal!