Mushroom, chestnut and quinoa bowl with sage

Method

1. Rinse the quinoa in a sieve, then put it in a pan with 200 ml water and a pinch of salt. Bring to the boil, cover and simmer for 12 minutes, then leave it covered off the heat.
2. Quarter the mushrooms, cut any large chestnuts in half, peel the red onion and cut it into thin wedges, and crush the garlic. Remove the stalks from the kale and tear the leaves.
3. Heat 1 tbsp of the olive oil in a large frying pan over a high heat. Cook the mushrooms for 6 minutes, stirring only now and then, until browned.
4. Add the onion, chestnuts, sage and a pinch of salt and cook for 5 minutes, stirring, until the chestnuts start to colour.
5. Add the garlic and kale with the remaining 1 tbsp olive oil and 3 tbsp water and cook for 3 minutes, until the kale is wilted.
6. Stir in the balsamic vinegar and maple syrup and cook for 1 minute until glossy.
7. Fluff the quinoa, divide it between two bowls and spoon the mushroom mixture over the top.

Tip Vacuum-packed cooked chestnuts are the easy choice. Leave the mushrooms alone for the first minutes so they brown properly.

Photo made with AI.

From Nosha · nosha.app