Ingredients:

• 1 small garlic clove
• 15 g hazelnuts
• Salt
• Zest of ½ lemon
• 1 shallot
• 400 g mushrooms
• Parsley
• 4 tablespoons quinoa
• 2 tablespoons olive oil
• 50 g baby spinach
• 20 g grated Parmesan
• Pink pepper to taste

Preparation:

Crush the garlic with the hazelnuts, a pinch of salt and the lemon zest. Set aside. Chop the shallot. Cut the mushrooms into thin slices. Finely chop the parsley. In a frying pan, heat the olive oil and brown the shallot. Add the mushrooms and spinach. Then add the quinoa and the amount of water indicated on the package. Season to taste with salt and pepper. Boil until all the water has evaporated. Add the chopped parsley and Parmesan and stir well all the ingredients. Season with salt. When serving, sprinkle with ground hazelnuts and pink pepper.