Eating In

Serves four
Toast 12 oz (340g) of quinoa in a dry frying pan for five minutes. In another pan, sauté a chopped onion and some garlic in a little olive oil (and butter if you like.) When the onion is soft, add a few chopped mushrooms. After a few minutes, stir in the quinoa. When this has become coated with the oil, add one pint of hot stock. Bring to the boil, cover and simmer on a low heat until the stock has been absorbed. During the cooking you can stir in any chopped vegetables you have at hand. Fennel, celery, red pepper, shredded greens, toasted nuts, fresh or dried herbs, green beans, broccoli or cauliflower florets can all be added later. Add them late on in the cooking process so that they retain their crunch.  Serve hot, perhaps with a dollop of yoghurt if you like.