* 1 tbsp sunflower oil
* 3 cloves garlic, sliced
* 600ml boiling water, plus extra 50ml
* 1 tbsp bouillon powder
* 250g (9oz) quinoa
* 200g (7oz) wild mushrooms (some left whole, some sliced and some cubed)
* 3 tbsp vegan butter
* 20g (3/4oz) hard goat’s cheese, grated
* 10g (¼oz) flat-leaf parsley, chopped
1. In a pan heat the sunflower oil and one clove of garlic, finely chopped, on a medium heat for about one minute until it starts to soften.
2. Make the stock with 600ml (1 pint) of boiling water and the bouillon powder and add to the pan along with the quinoa. After five minutes, add half the mushrooms and keep on a medium heat, stirring frequently.
3. In a separate pan, melt one tablespoon of the vegan butter and add the remaining two garlic cloves. Sauté the garlic until soft then add the remaining mushrooms and continue to sauté for three to four minutes until soft and brown. Then take off the heat.
4. After 10 minutes of cooking, the quinoa should have absorbed all of the water – keep stirring and then add a further 50ml of boiling water. Continue to stir as you would if making a normal risotto.
5. After 20 minutes, add the grated goat’s cheese and allow to melt, then take off the heat and put the lid on. Let it sit for five minutes.
6. In a small pan, melt the remaining vegan butter, then toss in the parsley and mix through.
7. To serve, add the remaining mushrooms to the ‘risotto’ and, finally, pour over the parsley butter.
Nutritional nugget: quinoa is actually a seed, rather than a grain, packed with protein and omega-3 for energy, while mushrooms boost immunity.
Tip: try with asparagus and lemon instead of the mushrooms for an alternative flavour combination.
More from Honestly Healthy For Life: Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.