For two people
Cooking time: about 20 min

Ingredients:
300 ml Quinoa
500 ml of water
1 chicken or vegetable stock cube
1 yellow onion
250 grams of mushrooms
100 ml cooking cream/vegetable cream
100 ml grated parmesan
Olive oil and butter
Salt, pepper
A little truffle oil if you want.

1. Heat some olive oil in a small saucepan. Once the oil is hot, add the quinoa and stir over high heat for 1 minute. Pour the water into the saucepan with the quinoa and add the stock cube. Cook covered on a medium heat for about 20 minutes.
2. Chop the onion and cut the mushroom into cubes. Fry the onion in a large frying pan on medium heat in a little olive oil for about 4 minutes. Remove the onion from the heat and set it aside on a plate.
3. Fry the mushrooms in the same frying pan that you used for the onions. Fry on high heat until all the liquid disappears (about 3 minutes). Add the olive oil and fry until the mushrooms are golden brown, about 5 minutes.
4. Add the onion, quinoa and cream to the frying pan with the mushrooms. Salt and pepper to taste. Stir.
5. Top the quinotto with grated Parmesan, flaky salt and black pepper.
6. Tip! Personally, I love to top it with some truffle oil and/or some good olive oil.

Three healthy ingredients those of you who are pregnant:

Quinoa is a seed and is full of protein, fibre and iron. It contains, among other things, calcium and magnesium, which are important to get enough of during pregnancy. Quinoa is a very good way to get protein if you are vegetarian.

Parmesan is a cheese you can eat during pregnancy. Parmesan is a good ingredient for you to get the calcium needed for your baby’s growth and bone development.

Mushrooms are full of vitamins and fibre that help with constipation, which is common during pregnancy.

Written by Diana Gran – @dianasdeliciousdiary