Post-Ride Refuel — Quinoa and Mushroom “Risotto”

Quinoa and mushroom “risotto”
This take on mushroom risotto is made using quinoa rather than the more traditional arborio rice. Quinoa – which originated in South America – is regarded as a real superfood (with anti-inflammatory phytonutrients) that makes a change from rice; the texture is very different to that of normal carbs. The first stage is to make a mushroom purée, which you can do in advance.

Serves 2

250g quinoa
300ml chicken stock
1 tbsp low fat crème fraîche
150g shiitake mushrooms, sliced
1 tsp olive oil
2 tbsp grated fresh parmesan
Fresh tarragon

Mushroom purée
25g unsalted butter
1 small onion, finely chopped
1 clove of garlic, crushed
150g button mushrooms, sliced

The method
Start by making the mushroom purée. Gently cook the onion and garlic in the butter for 3–4 minutes over a medium heat until soft. Add the button mushrooms and cook for a further 5 minutes. Season and blend in a food processor with the crème fraîche. Set aside.

Simmer the quinoa in the stock for 12–14 minutes until the texture is soft and yielding. Add more liquid if needed as the quinoa will absorb it during cooking. When cooked, set aside for a couple of minutes.

To serve, sauté the shiitake mushrooms in the olive oil. Add the purée to the quinoa and re-heat. Just before stirring add the crème fraîche, parmesan and fresh tarragon.