Caponata
Step 1/5
- 80 g quinoa
rinse the quinoa then add to a pan of boiling water (roughly 250 ml) and cook on high heat for 2 minutes, then reduce heat to low, put a lid on the pan, and leave to cook while you prepare the rest of the dish
Step 2/5
- 150 g chestnut mushrooms
- olive oil
get a frying pan on medium heat and add in some olive oil followed by the mushrooms and cook for about 5 minutes
Step 3/5
- 1 tbsp caper
- 2 tbsp balsamic vinegar
- 3 tsp soy sauce
add the balsamic vinegar, soy sauce and capers to the mushrooms and cook for a further 5 minutes, stirring frequently
Step 4/5
- 150 g green beans
- 1 clove garlic
thinly slice up the garlic clove and add to a separate pan with some olive oil, then add in the green beans and pan fry for 5 mins - you may also want to add in a splash of water if you like a softer texture
Step 5/5
assemble the dish once the mushrooms, green beans and quinoa are all done cooking
in Berlin