Ingrédients
Préparation
Preparation
- Rinse the quinoa under cold running water to remove its bitter coating.
- Trim the green beans and cut them into bite-sized pieces. Slice the mushrooms and prepare them for cooking.
Cooking
- In a large pot, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown.
- Add the trimmed green beans to the skillet and cook for about 5 minutes, stirring occasionally, until tender yet still crisp.
- Fluff the cooked quinoa with a fork and transfer it into the skillet with the mushrooms and green beans. Stir in the dried cranberries.
- Season with salt and pepper to taste, stirring to combine all flavors.
- Serve warm as a side dish or a standalone meal.
Notes et conservation
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 1-2 months. Reheat in the microwave or a skillet.
