To serve, either mix carrots with quinoa or place them by the sice and top with the oyster mushrooms.
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500gr fresh oyster mushrooms,
1/4 cup olive oil
2 garlic cloves crushed,
1 tsp dried rosemary
pinch of sea salt,
juice of 1 lemon,
1 tsp dried oregano
1/2 cup quinoa, 1 cup water
1 mushroom stock cube[or vegetable stock cube]
1 tbsp margarine,
First mix oil with garlic, salt and rosemary.
Place mushrooms in a bowl and pour the oil mixture over them and toss.
Let them marinate for 10-15 minutes and then place on the grill to cook [a toaster grill works perfect!] for 7-15 minutes depending how juicy on crunchy you like them.
Once they are ready put them on a plate and sprinkle them with oregano and splash them with lemon juice [keep half of the juice for the fresh carrots].
To prepare the quinoa, wash it first with running water, rubbing it with your hands, then place in a pot with the water and stock cube, bring to boil, cover the pot and reduce heat to low. Let it steam for 12 minutes and when it is done and still warm mix in the margarine.
Wash carrots and grate them, then pour the remaining lemon juice on them.