This tasty Autumnal dish is high in protein with the mushrooms and quinoa.

I went out to the woods on the day and picked wild mushrooms which taste amazing! Had to identify them first as many wild mushrooms are poisonous!

You would cook the quinoa as you would the rice in a risotto, by simmering and adding water as necessary.  

Serves 2

Ingredients

1tbsp              Coconut oil

1                     Small red onion

80g                 Mushrooms

1tsp                Thyme

150g               Quinoa

500ml             Filtered water

1/4tsp             Pink Himalayan salt

1/4tsp             Black pepper

Method

Melt the coconut oil in a saucepan. Chop up the onion and add to the hot pan. Now slice the mushrooms and add to the pan. Fry until the mushrooms are browned.

Now pour in the quinoa. Add the thyme and stir in. Fry for a minute, then pour in the filtered water.

Bring to the boil, then put the lid on and simmer for 20 minutes.

Check the pan regularly and add extra water when the quinoa is looking dry. Quinoa absorbs water very quickly!

When cooked, add in the salt and pepper and serve immediately!