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Peel and chop garlic and onions. Wash the mushrooms and slice them. Rinse and chop the parsley. Heat the water in a saucepan and dissolve the stock cube. Heat a frying pan and wait until the Thermal-Signal has turned completely solid red. Brown the onions and garlic in the canola oil for 5 min.
Add the quinoa and mix well.
Add the stock to the frying pan. Leave to cook for 20 min. on low heat.
Add the mushrooms and cook until complete absorption of the stock, for about 15 min.
Season to your taste with salt and pepper. Add the parmesan and the parsley.