Vegan recipe: Quinoa with mushroom, vanilla coconut, cola grastrique
In a small saucepan reduce the coconut milk with the vannila pod by half, let it cool to thicken, season with salt.
Tost the quinoa in hot oil, add water and bring to boil; cover the pan and let it simmer for about 20 minutes or until the quinoa is soft and fluffy. Add a bit of oil and season with salt.
Mix all ingredients and reduce at medium heat until syrupy. Remove the pepper and adjust if needed with sugar or vinegar.
Add garlic and butter in a pan, add the mushrooms, season with salt, pepper and thyme; let the mushroom water evaporate over high heat, reduce the heat and let it go until cooked.
Serve the quinoa with the mushrooms, some drops of the reduced coconut mik and cola gastrique, microgreens and – if available – a Grenotti Leave®