Starters and hors d'oeuvres

Chestnut, Mushroom and Maple Quinoa

Chestnut, Mushroom and Maple Quinoa

Ingredients
  • 1 L (4 cups) quinoa
  • 2 L (8 cups) chicken stock
  • 125 ml (1/2 cup) butter
  • 170 g (6 oz) fresh chestnuts (or canned), roughly choppedbr />1 L (4 cups) fresh mushrooms, quartered
  • 125 ml (1/2 cup) maple syrup
  • 4 green onions, chopped
  • 60 ml (1/4 cup) fresh rosemary, chopped
  • Salt and pepper, to taste
Servings
12 portions
Method
  1. In a strainer, rinse quinoa under running water, and transfer into a large casserole. Add chicken stock and bring to a boil, then lower the heat and simmer for 15 minutes until all liquid has been absorbed. Set aside.
  2. In a frying pan, melt butter over high heat, add chestnuts, mushrooms and maple syrup, and sauté for 3 minutes stirring constantly.
  3. Add the remaining ingredients, reduce heat, cook for 2 minutes before adding to quinoa. Serve.