Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

This dish is super healthy, tasty and easy to make. I went down with quinoa, but feel free to use any other grain of your choice. Since zucchini are now in season, they were a great addition. Also, to veganize the meal, just sub the regular butter with its vegan version.

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INGREDIENTS:

(Yields 6 servings / 0.94 EUR per serving / 5.61 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

2 tbsp butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large zucchini (0.60 EUR)

3 garlic cloves (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 and ½ cups quinoa (1.50 EUR)

3 cups veggie broth (0.20 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Rinse quinoa under running water in a fine mesh colander. Add oil and onion to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Now dump in the zucchini and garlic. Season with salt, pepper and soy sauce and cook for a few minutes until the zucchini is softened before adding in quinoa and veggie broth.

Give a good stir and bring to a rolling boil. Reduce heat and simmer with lid on for 15 to 20 minutes, until quinoa is cooked through. If needed, add a splash more of water and be sure to stir occasionally. Serve immediately or portion out for later on, as this dish reheats great.

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Ovo jelo je jako zdravo, ukusno i lako za pripremiti. Ja sam se odlučila za kvinoju, ali vi slobodno upotrijebite koju drugu žitaricu prema vašem izboru. Pošto su tikvice sada u sezoni, ovdje su bile odličan dodatak. Ako jelo želite veganizirati, to možete lako učiniti ako klasični maslac zamijenite nekom veganskom opcijom.

SASTOJCI:

(Za 6 porcija / 6,44 kn po porciji / 38,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 velika tikvica (6,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 i ½ šalica kvinoje (11,25 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje stavite u dublju tavu na jakoj vatri, pa prodinstajte koju minutu luk da postane staklast. Dodajte maslac i gljive te ih kuhajte 5-10 minuta da se blago karameliziraju. Sada dodajte tikvice i češnjak, začinite solju, paprom i soja sosom, pa kuhajte par minuta da tikvica omekša. Za kraj ubacite kvinoju i temeljac.

Dobro sve promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte poklopljeno 15-20 minuta da kvinoja bude gotova. Po potrebi dodajte još malo vode i svakako sa vremena na vrijeme promiješajte. Poslužite odmah ili rasporedite u porcije za kasnije, pošto se ovo jelo super podgrijava.

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Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

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