Serves: 6 as a first course.
Preparation: 5 mins. if using ready cooked Quinola.
200g Quinola, uncooked or ready cooked saved in fridge.
150g any preferred mushrooms, coarsely chopped.
>2 medium onions, finely chopped, espresso cup of chopped parsley, garlic to taste.
Cooking oil of your choice, – olive, sunflower, walnut, peanut, etc.
Boil Quinola if starting from scratch, in lightly salted water for appropriate time depending on colour. Add chicken bouillon cube if wished. Meanwhile, lightly sauté onions and mushrooms in oil of your choice, seasoning to taste. Drain Quinola and add to sauté pan (or, if using already cooked Quinola from fridge, add that instead). When thoroughly heated, add parsley and garlic, stir for further 2 minutes. Serve with a salad if wished.