Chanterelles mushroom and quinoa salad.
250-300g mixed mushroom
2 small shallots
3 cloves garlic
80g garden pea
small bunch of fresh parsley + extra for garnish
small buch of fresh thyme
1 tablespoon lime juice
Rind from 1/2 organic lime
120g uncooked quinoa, washed
2 tablespoon EVO
Salt n pepper to taste
Heat olive oil on cast heavy bottom pan, add finely chopped shallots and sauté for 1-2mins on medium heat
Add finely chopped garlic and sauté for another 1-2mins.
Add roughly chopped and cleaned mushroom, add salt and pepper and sauté on high heat for about 5mins until all liquid from mushroom evaporate.
Add chopped thyme, washed quinoa, chopped parsley, lime juice and rind, about 200-250ml boiling water, cover with lid and simmer on low heat for about 20-25min or until quinoa is soft.
If needed, add more water. Stir occasionally.
Garnish with extra chopped parsley and lime wedges.