Quinoa with chanterelles and blueberries

Ingredients for 2 servings:

• 125 g quinoa
• 1 vegetable broth, approx. 1 tsp
• salt and pepper
• 1 small onion(s)
• 150 g chanterelles
• 100 g blueberries
• 1 handful of cheese, grated, approx. 50 g
• 1 shot of white wine vinegar, approx. 1 – 2 tbsp
• some thyme, dried or freshly chopped
• 1 tbsp oil
• 1 tbsp butter
• n. B. Cheese for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dice the onion. Clean the chanterelles and cut into bite-sized pieces. Grate the cheese and hull the blueberries. Rinse the quinoa in a sieve with hot water and cook according to the package instructions. Halfway through the cooking time, stir in the vegetable stock. Meanwhile, sauté the onion in oil and butter. Add the mushrooms and cook for about 8 minutes, stirring continuously. Season with 1-2 tablespoons of white wine vinegar, salt and pepper, and stir in the thyme. Reduce the heat, add the blueberries, mix gently, and let everything stand for a few minutes. Add the quinoa and cheese to the mushrooms, mix well, and let stand for 2-3 minutes. Season to taste, divide between plates, and serve sprinkled with cheese, if desired.