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Quinoa, mushrooms and vegetable stew


2  cups of fresh shiitake mushrooms,

2  tbspsof olive oil,

A teaspoon of dried dill (or 2 teaspoons of fresh),

1  teaspoon of dried thyme,

1peeled and diced  butternut or acorn squash (or a combination of both),

1  roughly chopped red pepper,

2  cups of vegetable or meat stock,

2  cups of frozen green beans,

2 cups of cooked quinoa,

a pinch of Atlantic salt.


Fry the mushrooms with olive oil, garlic and spices on low heat for a few minutes until they become brown.

Add the squash or the pumpkin, the pepper and the stock and bring to the boil.

Boil on low heat for several minutes until the pumpkin is partially softened.

Add the quinoa and cook for about 12 minutes.

Add a pinch of salt.

Quinoa, mushrooms and vegetable stew
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