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    Quinoa with broccoli and mushrooms


Quinoa with broccoli and mushrooms

Recipe of our fan Arno

We often receive beautiful recipes of our fans. This time Arno Zwetsloot sent us a lovely recipe.

Arno: ‘’I am a huge fan of Pascale Naessens from Flanders. For her, veggies are always the main player of the dish accompanied by fish, meat, cheese, potatoes, pasta or grains. Very surprising combinations are made. Also, this choice results in a healthy and nutritious option to eat less meat. This recipe is my favorite!

Ingredients for two persons:
- 1 broccoli
- 250 gr of mushrooms (e.g. chestnut mushrooms)
- A hand of hazelnuts
- 100 gr dry quinoa
- 1 bunch fresh basil
- Olive Oil Every Day
- Black pepper
- Sea salt

Rinse off the quinoa and cook for 12 to 15 minutes in the double amount of water, a good sprinkle of Olive Oil Every Day  and quite some pepper. Get another pan for the broccoli. Slice the broccoli and cook al dente in a small amount of water. Coarsely chop the mushrooms and fry in Olive Oil Every Day. If they’re almost done, add the hazelnuts. Carefully stir and spice up with some pepper and salt. As soon as the quinoa is cooked, add some olive oil to it and stir-fry in the same pan shortly. Rosemary olive oil is also a match made in heaven for this dish. If wanting to go for the basil, mix finely chopped fresh basil through the quinoa.

Place some quinoa in the center of a plate of choice. Put the strained broccoli besides it, while you partly place the mushrooms over the quinoa and broccoli.

Quinoa: Quinoa is not a grain and doesn’t contain gluten. It does contain plenty of fibers, good fats, proteins and is richer in vitamins and minerals such as iron, calcium, phosphor and vitamin B and E in comparison to grains. The outer layer of the quinoa tastes bitter. If you don’t rinse the quinoa, this outer layer will cause a bitter flavor in your dish. After cooking the quinoa, the size of the quinoa is almost tripled.
Olive oil in the cooking water: Add some olive oil to the water, which will enhance the ingredient’s flavors and cook them more softly.

Written by - Lonneke Mulder

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