Quinoa with mushroom sauce 🌱.

First sauté the mushrooms in a frying pan with a little EVOO and set aside.

Wash the quinoa with plenty of water and cook it with the vegetable broth according to the instructions on the package (30-40g per serving and 1 quinoa for every 3 of water or broth).

Wash and chop the onion and eggplant. First sauté the chopped onion with a little EVOO until transparent and then add the diced eggplant.

When the vegetables are soft, grind the mushrooms and mix everything in the pan. Add salt, black pepper and garlic powder to taste and stir well.

When the quinoa is done, drain if there is a little water left and sauté with all the vegetables. Once mixed, add the coconut milk and wait for it to reduce, stirring from time to time.

Turn off the heat, let it rest for a while and that's it!