There’s a recipe that I look forward to every time autumn comes rolling back around, and I just have to share it with you! Three years ago I posted my recipe for Quinoa Stir-Fry with Chanterelles, Green Beans, and Pears, but I figured it was time to give it a little update and share it again for all of the many new readers! :-)

Since my husband doesn’t really like it when fruit is mixed into savory dishes, I omit the pears here (for his sake!). If I’m making it just to me, sometimes I’ll add them in – in general, I’m not a fan of cooking two different meals, so when we’re together, our preferences are both factored in. :-)

Try mixing up the mushrooms a bit: chanterelle, button, porcini, and oyster mushrooms all work great here. This dish is robust, savory, filling, and super easy to make!

Recipe: Mushroom Stir-Fry with Quinoa and String Beans

Rezept drucken
Rezept drucken
servings
Prep Time 15 minutes
Cook Time
Passive Time
ZUTATEN:
  • 60 g Quinoa*
  • 120 ml vegetable stock
  • 100 g string beans
  • 300 g mushrooms (button mushrooms, chanterelles, oyster mushrooms)
  • 1 small onion
  • 2 tbsp olive oil*
  • 4 sprig thyme* fresh
  • salt*
  • pepper*
ANLEITUNG:
  1. Boil quinoa in vegetable stock for about 15 minutes.
  2. Wash string beans, remove ends, and cut middle part into pieces. Boil in a second pot for 5 minutes.
  3. Clean and chop mushrooms. Peel and finely chop onion.
  4. Heat olive oil in a frying pan and sauté onion, beans, and mushrooms for 2–3 minutes, stirring occasionally.
  5. Add the quinoa and sauté for another 5 minutes.
  6. Wash thyme and pat dry. Garnish stir-fry with thyme leaves and season with salt and pepper.
 
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Have fun and enjoy! :-)


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