Earthy Mushroom & Hazelnut Quinoa


  • 1/2 cup hazelnuts

  • 1tbs coconut oil

  • 1 tsp butter

  • 1 clove garlic

  • 4 Portebello / Flat Mushrooms

  • 2 thymes, fresh or dried

  • 1 tbs apple cider vinegar

  • 1 cup cooked quinoa

  • 1/2 cup frozen peas

  • 1 cup baby spinach


  1. Preheat oven to 180 degrees.

  2. Place hazelnuts on an oven tray. Roast for 10 minutes until skin starts to crack. Tip the nuts into clean tea towel and rub off as much skin as possible. Cool slightly. Coarsely chop and set aside.

  3. Heat oil and butter in a medium, frying pan. Add garlic, thyme, quinoa, peas and hazelnuts. Cook for 3-5 mins and add apple cider vinegar.

  4. Once cooked, place them onto each mushroom on the baking tray. Heat in the oven for about 10-15 mins until mushrooms soften.

Optional: Hazelnuts can be substituted with chickpeas 

Earthy Mushroom.jpg