QUINOTO DE CHAMPIÑONES / MANOS A LA OBRA

INGREDIENTS: For the sofrito: − 1 red onion − 1 garlic clove − 1 carrot − Olive oil − Biosal Plus − Pepper For the kumquat: − 50 g dried mushrooms − 100 g button mushrooms − 1 cup cooked quinoa − Dried mushroom broth − 1/4 cup white wine − Artichoke bottoms − 3 tbsp grated cheese − Parsley PREPARATION: For the sofrito, dice 1 red onion and 1 garlic clove. Peel and dice 1 carrot. In a pan with a little olive oil, sauté the chopped ingredients, season with Biosal Plus, pepper, and stir. Mix and set aside. For the kumquat, chop 50g of dried mushrooms soaked in water, slice 100g of mushrooms, and place in a pan. Add 1 cup of cooked quinoa and stir. Add mushroom broth, mix; add a splash of white wine, and stir. Add artichoke bottoms and 3 tbsp of grated cheese and mix. Chop parsley to taste, serve the kumquat with mushrooms, and garnish with parsley.