Today I spent 20 minutes bringing my parsley plant back to life after a few days of neglect, it is now back to it’s curly self and it left me with a fair few leaves which needed using today. Tuesdays in the Tabersham house is sea bass today and this evening was no different however with all of this parsley to use I wanted to try something new.

We usually have quinoa cooked with vegetable stock, either incorporated into a salad or as a stand alone side, looking through my kitchen I had shallots, mushrooms, garlic and lemon to work with so I decided to make mushroom quinoa using these ingredients. It didn’t take too long and it was mighty fine. This dish is über healthy and would go well with meat and fish.

You will need: One shallot, a clove of garlic, half a cup of quinoa, 450 ml hot vegetable stock, mushrooms (I like a lot but as many as you want), juice of half a lemon, sea salt, black pepper, olive oil and a bunch of parsley.


To make: Make quinoa as usual and leave with lid on for ten minutes • Chop shallot, mushrooms and parsley finely • On a low heat fry shallot and mushrooms and mince garlic • Season with salt and pepper and half the parsley • Stir in quinoa and mix it all together • Squeeze lemon into pan with mushrooms and quinoa • Serve and enjoy.


Lucky for me I made loads so I have lunch tomorrow too ♥♥♥