- 1 tablespoon oil
- 20g butter
- 1 onion, diced
- 1 red or green capsicum, diced
- 100g mushrooms, diced
- 2 cloves garlic, crushed
- 3 teaspoons chopped fresh sage
- 1 cup quinoa
- 1 cup water
- 1 cup fish stock
- 1 bay leaf
- 1 packet Norfolk Bay smoked mussels with garlic and black pepper
Heat oil and butter over medium heat in flameproof casserole dish. Add onion and sauté until softened. Add the capsicum and cook 2 minutes more with the mushrooms, garlic and sage. Add the quinoa and stir to coat with the pan juices.
Stir in the water, fish stock and bay leaf, and bring to the boil. Place lid on dish (or cover tightly with foil), then bake at 160 degrees C for 15 minutes. Remove from oven, stir in the mussels, then replace lid or foil and cook for 10 minutes more until quinoa is tender.
Fluff up with a fork before serving. (Remove bay leaf).Save this recipe as PDF