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Quinoa, pumpkin and mushroom stew


2 cups of shiitake mushrooms (fresh or dried after soaking overnight),

2  crushed garlic cloves,

2  tbsps of olive oil,

A tbsp of dried dill or 2 teaspoons of fresh chopped dill,

1  teaspoon of dried thyme,

2  acorn or butternut squashes (or a combination of both), peeled and diced

1 roughly chopped red pepper,

2  cups of vegetable or meat stock (homemade),

2  cups of frozen peas,

2  cups of cooked quinoa or whole basmati rice,

a pinch of salt.


In a covered soup pot, fry mushrooms with olive oil on a low heat. After a few minutes add garlic and spices.

When the mushrooms and the garlic are browned, add the cubes of pumpkin, the pepper, and the stock and bring to the boil. Keep cooking on a 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 .

*It is equally possible to cook with any other grain such as whole rice/buckwheat/millet, just pay attention to the cooking time of each one.

Quinoa, pumpkin and mushroom stew
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