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Quinoa and Wild Garlic Sauce Recipe | Recipes From A Pantry
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Quinoa and Wild Garlic Sauce with Grilled Mushrooms

Quinoa and wild garlic sauce with grilled mushrooms will convert even the pickiest eater.
Course Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 308kcal

Ingredients

Wild garlic sauce:

  • 2 handfuls of wild garlic (ramsons, ramps)
  • 2 handfuls of fresh coriander (cilantro)
  • 2 tbsp olive oil
  • 2 tbsp tamari soy sauce
  • Quinoa:
  • 260 g (1.5 cup) quinoa
  • 650 ml (2.75 cup) water
  • Salt

Toppings:

  • 600 g (1.3lb) grilled vegetables such as mushroom, radishes, tomatoes
  • A handful of rocket (arugula) leaves
  • Feta cheese (for non vegans)
  • Grilled lemons

Instructions

  • Put all the ingredients for the wild garlic sauce in a food processor and whizz.
  • Rinse the quinoa well and let it drain, then transfer into a pot, add in the water and bring to the boil.
  • Reduce to a simmer, cover and let cook for 15 mins. Then switch off the heat, open and fluff the grains and let stand for about 10 mins.
  • Mix in the wild garlic sauce with the quinoa to your taste and pile the grilled vegetables (and feta cheese if using) on high along with lemons for squeezing.

Nutrition

Serving: 4servings | Calories: 308kcal | Carbohydrates: 42g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 514mg | Potassium: 385mg | Fiber: 4g | Vitamin A: 70IU | Vitamin C: 0.7mg | Calcium: 38mg | Iron: 3.2mg