Ingredients 1 x cup quinoa
2 x cups hot vegetable stock
1 x clove garlic, peeled
1 x small onion, chopped
handful mushrooms, chopped
1 tbsp vegetable oil
4 x sundried tomatoes, chopped into small pieces
1 x large handful of fresh parsley, chopped
100g feta cheese
Squeeze of fresh lemon
Place the quinoa into a pan with the vegetable stock and the clove of garlic.
Bring to the boil then turn down and simmer for 10 mins then cover and simmer until all of the stock has boiled off and the quinoa is a nutty consistency.
Remove the clove of garlic (or mash into the quinoa if you prefer).
Meanwhile heat 1 tbps vegetable oil in a frying pan.
Add the onions and the mushrooms and cook gently until golden.
Add the onion and mushroom mixture to the pan of quinoa, along with the freshly chopped parsley, the sun dried tomatoes and a generous squeeze of lemon.
Plate up the quinoa and serve with chopped feta on top and with a green salad