Quinoa Malandra Mushrooms

Cut the mushrooms to pieces and set aside some for decoration.

Rinse the quinoa under running water with the aid of a dowel.

In a pan, sauté the halved onion, 2 bay leaf and chopped garlic with a drizzle of olive oil until the onion is translucent (if you use dried thyme, use it now too).

Add the mushrooms and sauté for 5-10 min.

Add quinoa and mix.

Then pour the water and wine and wrap. If the mushrooms release too much water, use only one cup of boiling water. Otherwise, use a cup and a half of boiling water.

Season with sea salt, cover and simmer for 10 min.

Meanwhile, in a skillet with a drizzle of olive oil and a pinch of salt, sauté the mushrooms you have reserved for decoration.

When quinoa malandra is ready, let it sit covered for 5 min before serving with sauteed mushrooms and a pinch of black pepper.

Add as topping fresh thyme to taste and it is ready to serve.