Summary

Ingredients

• 800 ml vegetable stock, instant
• 500 g mushrooms
• 400 g quinoa, red
• 200 ml coconut milk
• 2 teaspoons, heaped curry paste, red, hot
• 2 cloves garlic
• 1 medium onion (s)

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Instructions

1. Wash the quinoa briefly with hot water.
2. Bring the vegetable broth to the boil according to the instructions and cook the quinoa in the vegetable broth for 20 minutes (possibly shorter according to the instructions) until it is soft. Then pour off the excess broth.
3. Chop the onion, peel the garlic and cut into small pieces (suitable for the garlic press). Dab the mushrooms clean with a damp kitchen towel and cut into thin slices.
4. Sear the onions in a pan with a little oil (I always use rapeseed oil) until they are translucent and now add the pressed garlic and mushrooms. Cook everything until the mushrooms are soft. Add the curry paste and coconut milk and mix everything well.
5. Now add the cooked quinoa to the pan, mix everything well and simmer for 5 minutes on a low heat. If the mixture gets too dry, simply add a little water or vegetable stock. Finally, season with salt and pepper and serve with a little parsley to make it look nice.
6. The dish is completely vegetarian and very rich in protein because of the quinoa. If it is not spicy enough, you can use chili powder to help. M. M. n. Lemon drop with the slightly lemony note or, if you like it really hot, Bhut Jolokia goes best here.