Quinoa with mushrooms

Rinse the quinoa (200 g), soak it in cold water for 2–3 hours (to avoid a bitter taste). Rinse again and boil in salted water for about 15 minutes.

While the quinoa is cooking, prepare the mushrooms (200 g). If using oyster mushrooms, boil them beforehand. Sauté the mushrooms in ghee (20 g), optionally adding garlic (1 clove) and dried basil (a pinch).

Mix the quinoa with the mushrooms, heat in the pan for a couple of minutes.

You can add an egg (1 piece), stir, and heat until cooked.

Garnish with fresh herbs (to taste) and serve as a side dish or a standalone meal.