Ingredients

• 200g Quinoa
• 250g Paris mushrooms
• 300g Pink shrimps
• 300g Spinach shoots
• 4 garlic cloves
• 1 lemon
• 1 Sweet curry recipe Maison
• 1 Bouillon
• - olive oil
• - salt & pepper

Preparation tips

• Pour the quinoa into a saucepan and add the cube broth and 400ml of water. Boil the water. Cover and simmer for 15 min, so that it is tender and the water is absorbed.

• Rinse the mushrooms and chop them. Chop the garlic cloves.

• Brown the chopped garlic in a large skillet with a little oil over medium heat. Add the shrimp, mushrooms and spices and cook for 5-6 min over high heat.

• Rinse the spinach, remove the hardest stems and add them in the pan, mix and cook a few mins until they "fall". Add a net of lemon juice.

• When the quinoa is cooked, salt and pepper, mix it with shrimp, mushrooms and spinach in the pan. Continue cooking covered over low heat for 5 minutes. Add a drizzle of olive oil and adjust the seasoning.

You can add some grilled peanuts or cashews for a more crunchy side.