Quinoa on Curry Sauce Mirror with Broccoli and Mushrooms

Rinse the quinoa in a colander until it stops foaming. Bring to the boil with 750 ml of water and simmer for 15-20 minutes over a medium heat until the liquid has evaporated, then season with salt. Cover and leave the quinoa to stand for another 5 minutes after the cooking time has ended.

Divide the broccoli into small florets. Cook the broccoli in a saucepan with a little boiling water and the lid closed for approx. 5 minutes until al dente. Drain into a sieve, rinse in cold water and drain. Clean the mushrooms and cut into slices. Cut the spring onions into rings.

Peel and finely dice the onion and garlic. Puree both with 1 tbsp agave syrup, curry paste, turmeric, the oat cream and 70 ml water with the hand blender. Briefly bring to the boil in a saucepan.

Fry the vegetables in a little oil in the pan for 5-7 minutes over medium heat until the mushrooms are cooked through. Season everything with salt, pepper and vinegar. Briefly fry the spring onions in a little oil in the pan and remove from the heat. Season the quinoa with salt and pepper.