I wanted to post another soup recipe when I remembered I promised the next recipe would be something else than soup. I still have many soup recipes I would like to share here. Not today, though.
I have something else for you. Soups are my favourite food because you can make them ahead and just heat them up for a quick lunch. Same as soups, salads are easy and quick to make, therefore, ideal for a quick lunch. Do you like quinoa? I have become addicted to quinoa since our new year's detox. I have already tried many recipes, however combination of caramelised onion, fried mushrooms, broccoli and balsamic vinegar instantly made the top of my favourite quinoa recipe list. It's so easy and tasty that I had to share the recipe with you. This salad is very good even when it's cold, so if you have any leftovers, just keep them in an airtight container in your fridge for a quick lunch the next day.
What a shame I didn't have any quinoa left for our weekend trip to the English countryside. That would be perfect picnic food. It looks like spring has finally come back after two long cold weeks. More trips and picnics will be planned and I can't wait! I love when nature wakes up and everything around you is green and full of fresh energy. The feel of sunshine on my skip makes me very happy.
I truly love weekends spent in the countryside. The peaceful quite interrupted only by birds chirping is so relaxing and it gives me so much energy. I wish you all a great week!
Caramelised onion, mushroom and broccoli quinoa
Serves 2-3
160g quinoa
400ml vegetable stock
3tbsp olive oil
2 medium onions, peeled, halved and sliced
1/2 tsp golden cane sugar
2tsp balsamic vinegar
1/4 tsp salt
180g mushrooms, sliced
2 garlic cloves, chopped
1 head broccoli, broken into small florets
Rinse the quinoa in plenty of cold water and drain. Place it in a medium saucepan, add hot vegetable stock and bring to the boil. Simmer over low heat for 15 minutes, until it's tender and all the liquid is absorbed.
Meanwhile, heat 2tbsp oil in a frying pan, add the onions and cook slowly for 15 minutes, until soft and caramelised, but not browned. Add the sugar, 1 tsp of balsamic vinegar, salt and cook for another two minutes. Stir into the cooked quinoa and set aside.
In the same pan add 1 tbsp oil and add mushrooms. Cook on medium heat, until softened, about 7 minutes. Meanwhile, put the broccoli into a large pan or Pyrex bowl and cover with boiling water. Let them sit in the water for two minutes, then drain. When mushrooms are soft, add garlic and cook for one minute. Lastly, add the drained broccoli, remaining balsamic vinegar and toss everything together. Mix the vegetables with the quinoa and onions, toss well, and serve.
