This is the name of the dish we have chosen for you; Quinoa with pumpkin and mushroom.
Quinoa does not belong to the cereal family, but for nutritionists it is a tasty and healthy alternative to pasta and rice. The presence of essential amino acids in quantities higher than the common cereals (wheat, spelled, barley, rye, wheat khorasankamut), minerals and vitamins ensures a wealth of nutrients useful for a growing body like that of children and adolescents.
Not only. Quinoa is easily digestible. Simply enjoyed with extra virgin olive oil and steamed vegetables, it will also satisfy the nutritional needs of the elderly and convalescents.
150 g of quinoa
200 g of pumpkin
100 g of chanterelle mushrooms
2 tablespoons of extra virgin olive oil
salt, pepper, coriander in grains
Put the chopped shallot in a saucepan with the oil, the diced pumpkin and the previously washed and cut chanterelles. Leave to brown for a couple of minutes, add the quinoa and cook adding the broth when the quinoa tends to dry. The vegetable broth will be prepared with celery, carrot and onion put to boil in a liter of water and in this case add a few grains of crushed coriander. The broth will be filtered before being added to the quinoa. The cooking time will vary from the type of quinoa and will go from 15 to 20 minutes. In the meantime, season with salt and pepper and cook, making sure that it does not attack. Serve with a drizzle of extra virgin olive oil.