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Peal and chop garlic and onions. Wash the mushrooms, cut the feet off and slice them. Heat the canola oil in your TEFAL frying pan. Wait for the Thermo-Signal™ to be red. This indicates the right temperature to start cooking. Brown the onions with the garlic on low heat for 5 minutes. Add the quinoa and mix well. Dissolve the stock cube in 45 cl of hot water and add it to the frying pan. Leave to cook for 20 minutes on low heat. Add the mushrooms and cook until complete absorption of the stock, for about 15 minutes. Season to your taste with salt and pepper. Add the parmesan and the parsley. Enjoy !