Quinoa with parsley pesto, cranberries, toasted hazelnuts and mushrooms

Name: Quinoa with parsley pesto, cranberries, toasted hazelnuts and mushrooms
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Ingredients: 1 quantity parsley pesto made with hazelnuts instead of almonds; 250 g (9 oz) mixed fresh mushrooms, sliced if large; 30 g (1 oz) butter; 1 tablespoon olive oil; 2 French shallots, finely chopped; 15 g (½ oz) dried porcini or other mushrooms; 100 g (3½ oz) dried cranberries; 175 g (6 oz) quinoa; 1 garlic clove, finely chopped; 75 g (2½ oz) hazelnuts, toasted and roughly chopped; a squeeze of lemon

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Quinoa is not actually a grain, but a member of the beet and spinach family. It is, however, cooked in a very similar way to most other wholegrains. Here it is simmered to tenderness in a mushroom stock. When cooked, each grain will unfurl like a stretched coil.

Ingredients

15 g (½ oz) dried porcini or other mushrooms
30 g (

Vegetarian
Gluten-free

Method

Place the dried mushrooms in a heatproof measuring cup. Add enough just-boiled water to reach the 350 ml (12 floz) mark. Set aside.

Melt half the butter with the olive oil in a deep frying pan. Kee