SQUASH QUINOTTO
Quinotto – you know, like risotto, but with quinoa. The veg aisle isn’t usually a source of vitamin D, but mushrooms are the exception. Eat up for a snack your skeleton will thank you for
INGREDIENTS
80g mixed quinoa • 120g squash, diced
• 1 onion, chopped
• 1/2 garlic clove, crushed • glug of
rapeseed oil • 200g
wild mushrooms
• 250ml crème fraiche • 4 tbsp grated Parmesan
METHOD
1 | As always, start with the quinoa – which you should boil for 15 mins, along with the squash. Drain and set aside.
2 | Sauté the onion and garlic for 5 mins in rapeseed oil, then add the mushrooms for 1 min. Reserve a few mushrooms once cooked, before tipping in your quinoa and squash mixture. Season with salt and pepper.
3 | To finish, stir through the crème fraiche and serve up in bowls with a sprinkle of Parmesan and a garnish of your leftover mushrooms. We’re not going to stop you topping them with a grilled slice of squash if you feel so inclined.