Ingredients
- 200gquinoa
- 250gbutton mushrooms
- 300gpink shrimp
- 300gspinach leaves
- 4cloves of garlic
- 1Lemon
- 1
Mild curry Home recipe - 1broth
- -olive oil
- -salt pepper
Preparation tips
- Pour the quinoa into a saucepan and add the stock cube and 400ml of water. Boil the water. Cover and simmer for 15 minutes, until it is tender and the water is absorbed.
- Rinse the mushrooms and slice them. Chop the garlic cloves.
- Brown the chopped garlic in a large pan with a little oil over medium heat. Add the shrimp, mushrooms and spices and cook for 5-6 minutes over high heat.
- Rinse the spinach, remove the toughest stems and add them to the pan, mix and cook for a few minutes until they "fall". Add a squeeze of lemon juice.
- When the quinoa is cooked, add salt and pepper, mix it with the shrimp, mushrooms and spinach in the pan. Continue cooking covered over low heat for 5 minutes. Add a drizzle of olive oil and adjust the seasoning.
You can add some roasted peanuts or cashews for a crunchier side.