Inspired by Able & Cole

Serves 2

Serves 2

395

Mushroom Pepper & Saffron Quinoa

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

• Pinch of saffron powder
• 1 Teaspoon smoked paprika
• 1 Red onion
• 1 Red pepper
• 400g Chestnut mushrooms
• 150g Quinoa
• 25g Pumpkin seeds
• 300ml boiling water
• Freshly ground pepper

How To Make

1. Fill kettle and bring to boil. In a heatproof jug add pinch saffron powder along with 1 tablespoon smoked paprika. Pour in 300ml boiling water to mix. Set aside.
2. Peel and chop finely the red onion. Half the red pepper, scoop out seeds and white pith and finely chop the pepper. Place a medium pan on a medium heat. Add a lille water and add chopped pepper and onion, salt and pepper and now fry stirring constantly for a few minutes till soft.
3. While the veg. fry , rinse mushrooms and tear into small peaces.
4. Add mushrooms to the pan and fry stirring often for 3 minutes. tip quinoa into a sieve and rinse under cold water. now tip quinoa into pan and stir to mix. Pour in the saffron stock.
5. Pop a lid on the pan and simmer 10-12 minutes till quinoa is tender and has absorbed the stock.
6. When the quinoa is tender, fluff it up with a fork and taste it.
7. Divide the veggie and quinoa be tween 2 warm bowls and top with the pumpkin seeds and serve.