Poached Mushroom Quinoa Bowl
This hearty quinoa bowl features poached mushrooms, a nod to historical foraging traditions, creating a warm and satisfying dish perfect for December.
Mushrooms have long been a staple in various cultures, often linked to the natural abundance of the earth and the traditions of foraging. In Belgium, mushrooms are a seasonal delight, often used in hearty winter dishes. This recipe draws from the idea of sustainability and respect for natural resources highlighted in the Arctic report, while also reflecting on how resourcefulness can create wealth, much like the stories of individuals who have navigated through historical complexities. The poaching technique allows the mushrooms to retain their moisture while absorbing flavors, creating a dish that is both comforting and connected to the land. Inspired by Arctic Report Card Marks Record Temperatures and Rainfall in Arctic and The Untold Story of How Jeffrey Epstein Got Rich.
Instructions
- In a medium saucepan, combine quinoa and 500 ml of vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped shallot and minced garlic, sautéing until fragrant, about 2 minutes.
- Add sliced mushrooms to the skillet, cooking until they soften, around 5 minutes. Pour in 250 ml of vegetable broth and sprinkle with thyme. Allow to simmer for 10 minutes, poaching the mushrooms until tender.
- Season the mushroom mixture with salt and black pepper to taste. Combine the cooked quinoa with the mushrooms in the skillet, mixing gently.
- Serve in bowls, garnishing with fresh parsley and an extra drizzle of olive oil.