This vegetarian dish is really tasty when it’s enjoyed hot, but it is also nice served cold as well. I usually cook it for dinner but make enough to ensure there’s some left over for lunch the next day.

INGREDIENTS

1 tablespoon of olive oil
250g chestnut mushrooms, washed and sliced
2 garlic cloves, chopped
4 large handfuls of chopped kale, washed
1 cup of cooked quinoa (I use @merchantgourmet pre-cooked quinoa for easy)
1/2 cup cashew nuts
1 tablespoon of tamari sauce (I use @clearspringuk)
1/2 teaspoon chilli flakes
Black pepper to season

DIRECTIONS

Using a large pan, heat the olive oil on a moderate heat for a minute or two, then add the mushrooms.
Cook the mushrooms for 5-10 minutes, or until all moisture from them has evaporated and they have a nice toasty look to them.
Once the moisture from the mushrooms has evaporated from the pan add the chopped garlic and kale. Toss the kale frequently in the pan using 2 spatulas (one in each hand). Doing this should help the kale cook evenly and prevent it from burning. Do this for 3-5 minutes until the kale has wilted nicely.
Next add the cooked quinoa and cashews, and continue to toss and mix everything together for another minute, making sure all the ingredients mix well.
When you are happy that the quinoa has heated through, turn off the heat and add the tamari sauce and chilli flakes, giving everything a final toss to ensure the sauce is well distributed. Try a little bit and decide whether or not it needs more tamari (note that it is very salty, so only add small amounts at a time and keep tasting).
Finish with a seasoning of black pepper

This vegetarian dish is really tasty when it’s enjoyed hot, but it is also nice served cold as well. I usually cook it for dinner but make enough to ensure there’s some left over for lunch the next day. It’s filling enough to eat by itself, but it makes a good vegetable side as well if you wanted to have it alongside other things.