Quinoa with porcini mushroom

As I approach the Arctic circle the light of day hardly ever set. The twilight light gives indescribable colors and also sudden rains and temperature changes. Cycling during the evening hours, tired after a long day in the saddle, it sometimes became difficult to find shelter for the night on the long distances between one city and another in Finland. This time I had to find an emergency refuge for a storm that he had caught me during the night. I found an open door in one of the many abandoned houses along the way. I felt like a transgressor but enjoying the beauty as an invited guest with all due respect. I cooked a simple dish with quinoa with all its beneficial properties and the goodness of the porcini mushrooms I had found during the day.

ingredients:

• 150 g of quinoa
• porcini mushrooms
• clove of garlic
• salt
• extra virgin olive oil

Clean the mushroom well. Light a fire and put the saucepan on the fire with a drizzle of extra virgin olive oil and chopped garlic. Pour in the mushrooms, salt and let it cook until the liquid of the mushroom evaporate and the mushrooms turn soft.
Fill the pan with two parts of water and a part of quinoa that is brought to simmer over medium heat for about 15 minutes until you see the white germs forming a spiral.
Stir occasionally and at the end of cooking pour a drizzle of extra virgin olive oil.