Name: Garlic mushrooms with spinach, quinoa and miso butter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup quinoa (185g); 3 cup water (750ml); 1 tablespoon olive oil; 2 clove garlic, chopped; 150 gram mushrooms, thickly sliced; fine sea salt; 1/2 bag spinach, stalks removed, leaves roughly chopped; 4 tablespoon unsalted butter; 1 tablespoon white miso paste*; 2 tablespoon lightly toasted sesame seeds; dried chilli flakes, to serve (optional)

Garlic mushrooms with spinach, quinoa and miso butter

Adding miso to butter to this quinoa recipe is a lovely way to inject a little umami into everyday eats. Thickly sliced flat mushrooms are used in this dish, but any mushroom will do. Created by Emma Galloway for Taste magazine

Serves 4

Cook

25M

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

2 cup quinoa (185g)

3 cup water (750ml)

1 tablespoon olive oil

2 clove garlic, chopped

150 gram mushrooms, thickly sliced

fine sea salt

1/2 bag spinach, stalks removed, leaves roughly chopped

4 tablespoon unsalted butter

1 tablespoon white miso paste*

2 tablespoon lightly toasted sesame seeds

dried chilli flakes, to serve (optional)

Method

1.Rinse quinoa under cold running water in a fine sieve and place into a saucepan with the water. Cover with a tight-fitting lid and bring to the boil. Reduce to a gentle simmer and cook for 10-12 minutes until all the water has been absorbed and quinoa is tender.

2.Meanwhile, heat olive oil in a large frying pan over medium-high heat, add garlic, stir once then add mushrooms. Season well with sea salt and freshly ground black pepper and cook, stirring often, for 5-8 minutes or until tender.

3.When the quinoa is cooked, remove from the heat, stir through spinach, cover with the lid and set aside for 5 minutes to wilt the spinach. Combine butter and miso paste in a small bowl, then stir through warm quinoa to melt (you may not need all of it, so add it gradually, tasting as you go). Stir through sesame seeds.

4.Serve quinoa in bowls, topped with some of the garlic mushrooms and a little sprinkle of dried chilli flakes, if desired.