200g Quinola, uncooked or ready cooked saved in fridge
Array of mushrooms
2 medium onions, finely chopped
espresso cup of chopped parsley, garlic to taste
Cooking oil of your choice
olive, sunflower, walnut, peanut, etc
Boil quinoa if starting from scratch, in lightly salted water for an 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 Quinoa and add to sauté pan (or, if using already cooked Quinola, add that instead).
When thoroughly heated, add parsley and garlic, stir for further 2 minutes. Serve with a salad if wished.