PocketAthleteJoin the waitlistMushroom, pea & lemon quinoa
- Calories
- 688
- Protein
- 30g
- Carbs
- 84g
- Fat
- 26g
Lunch · about 22 minutes · one serving
What you need
- ·80g quinoa
- ·200g chestnut mushrooms
- ·120g frozen peas
- ·60g baby spinach
- ·15g mixed seeds
- ·10g garlic
- ·12g olive oil
- ·1 lemons
Method
- 1Quinoa on, 15 minutes.
- 2Mushrooms into a dry pan, no oil, high heat. They will give up their water, then squeak, then brown. Wait for the brown — that is 4 minutes past when you want to stop.
- 3Oil and garlic in now, 30 seconds, then the frozen peas straight from the bag for 2 minutes.
- 4Drained quinoa in, spinach through, lemon zest and juice, seeds over.
Oiling mushrooms at the start makes them soggy — the oil goes in after they have browned, not before.
Worth knowing: Oiling mushrooms at the start makes them soggy — the oil goes in after they have browned, not before.
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