Quinoa with Mushroom Sauce

Transfer the quinoa to a fine sieve and rinse thoroughly under cold running water for 1 minute to wash off its natural bitterness. Transfer to a saucepan, pour in 360 ml water, bring to a boil, cover with a lid, and cook over low heat for 15 minutes. Remove from heat and let stand, covered, for another 5 minutes.

While the quinoa is cooking, slice the mushrooms, finely chop the onion, and mince the garlic.

Heat the olive oil in a wide skillet over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until soft but not overly browned.

Add the mushrooms, increase the heat to medium, and cook for 6–8 minutes. Wait until the mushroom liquid evaporates and the edges of the mushrooms turn slightly golden.

Add the garlic and cook for 30 seconds. Pour in the cream, season with salt and pepper, stir, and simmer over low heat for 3–4 minutes, until the sauce thickens slightly.

Fluff the cooked quinoa with a fork, divide among plates, spoon over the mushroom sauce, and sprinkle with fresh herbs.