QUINOA-STUFFED MUSHROOMS WITH CRANBERRY GLAZE

Serves 4-6

INGREDIENTS

50g dried cranberries • juice of 1 orange • 100g quinoa • 24 chestnut mushrooms, stalks removed • 1 tbsp olive oil • pinch of salt • 2 beef tomatoes, diced • 100g pomegranate seeds

METHOD

1. Preheat the oven to 200°C. Now, first up, sort out your glaze. Put the cranberries and the orange juice in a large pan over a medium heat. Bring to the boil, then reduce to a simmer for 10 mins.

2. Cook the quinoa, following the instructions on the packet. Meanwhile, brush the mushrooms with the olive oil and salt and pop in the oven for 10 mins. Once the quinoa is cooked, combine in a bowl with the tomatoes and pomegranate seeds.

3. Now, bring the whole thing together. Pour the cranberry mixture into a food processor and blend until smooth. Stuff the mushrooms with the quinoa, then serve with a dollop of the glaze on top.