Quinoa with Mushrooms and Almonds

By Reneeb

Preparation

Step 1

Soak the dried porcinis in just enough hot water to cover. Let stand for about 30 minutes. Wipe the fresh mushrooms clean and slice. Strain the rehydrated porcini through a fine sieve, reserving the liquid. Roughly chop porcini.

Heat olive oil over medium heat in a large skillet. Add onion and cover; cook for a few minutes until softened. Stir in the garlic and cook for another minute or so; do not allow garlic to brown. Add curry powder, garam masala, cumin and coriander and stir with the onion mixture, cooking slowly until spices are slightly cooked. Stir in all the mushrooms until combined thoroughly. Pour in reserved porcini soaking liquid and scrape up any bits clinging to the bottom of the pan.

Add the quinoa, stirring to incorporate all the ingredients. Pour in the hot stock and add salt and pepper to taste, and stir well. Bring to a boil, then reduce heat to medium-low, cover and allow to cook until all the liquid has been absorbed, about 15 to 20 minutes. Fluff with a fork and season to taste before sprinkling with toasted almonds.

Makes 4 servings.