QUINOA WITH MUSHROOMS, COURGETTES AND ANCHOVIES
INGREDIENTS
Quinoa – 200g
Cantabrian anchovies – 115g
Mushroom mushrooms – 150g
Courgettes – 150g
Red onions – 100g
½ Lemon
Water – 400g
Evo oil
Mint
Salt
Black pepper
PREPARATION
- Cut the onions into thin slices
- Cut the zucchini into cubes
- Cut the mushrooms into cubes and let them cool
- In a pan heat a little oil and add the onion, add a little water and let it fade for a few minutes
- Add the zucchini and mushrooms
- Cook for 5 minutes and add salt and pepper
- Rinse the quinoa and toast in a pan with a little oil and salt. Add the remaining water until the quinoa is completely covered and wait until the seeds open in flower and the water is absorbed
- Add the vegetables to the quinoa adding the anchovies
PLATING
Allow to cool for a few minutes. Serve adding lemon juice and mint leaves
