🥗 Classic Spanish Olive Tapenade with Quinoa and Mushrooms

Name: Classic Spanish Olive Tapenade with Quinoa and Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Quinoa; 200 g Gem lettuce; 200 g Porcini mushrooms (or cremini); 80 g Black olives; 40 g Sun-dried tomatoes (in oil); 1 Stk. Garlic clove; 2 EL Extra virgin olive oil; 1 TL Sweet paprika powder; 1 TL Salt; 300 ml Water

485 kcal · 30 min · 4 servings

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Ingredients

150 g Quinoa
200 g Gem lettuce
200 g Porcini mushrooms (or cremini)
80 g Black olives
40 g Sun-dried tomatoes (in oil)
1 Stk. Garlic clove
2 EL Extra virgin olive oil
1 TL Sweet paprika powder
1 TL Salt
300 ml Water

Instructions

1. Rinse the quinoa in a sieve under cold water until the water runs clear.
2. Bring the water with salt to a boil in a pot. Add the quinoa and simmer at medium heat for 15 minutes.
3. Meanwhile, wash the lettuce, shake it dry, and tear it into large pieces.
4. Clean the mushrooms and slice them. Fry them in a pan with one spoon of oil for 8 minutes until golden brown.
5. Combine the olives, sun-dried tomatoes, and garlic in a mortar or blender to form a coarse paste (tapenade).
6. Remove the pot from the heat, cover it, and let the quinoa rest for 5 minutes.
7. Mix the quinoa with the paprika powder and the remaining oil. Season with salt to taste.
8. Place the lettuce leaves on the bowls, add the quinoa and mushrooms. Top with the tapenade.

Nutrition per serving

kcal: 485
Protein: 12 g · Fett/Fat: 28 g · Carbs: 48 g