Portions:
4
Ingredients
- 4 cups quinoa
- 8 cups chicken stock
- 1/2 cup butter
- 6 oz fresh chestnuts (or canned), roughly chopped
- 4 cups fresh mushrooms, quartered
- 1/2 cup maple syrup (preferably amber syrup for its rich flavor)
- 4 green onions, chopped
- 1/4 cup fresh rosemary, chopped
- Salt and pepper, to taste
Method
- In a strainer, rinse quinoa under running water, and transfer into a large casserole.
- Add chicken stock and bring to a boil, then lower the heat and simmer for 15 minutes until all liquid has been absorbed. Set aside.
- In a frying pan, melt butter over high heat, add chestnuts, mushrooms and maple syrup, and sauté for 3 minutes stirring constantly.
- Add the remaining ingredients, reduce heat, cook for 2 before adding to quinoa. Serve.
