Quinoa, green beans, fancy-pants mushrooms, creme fraiche, sunflower seeds and fresh herb salad

No I haven’t stopped eating. I have just been making the same dishes over and over again, or forgetting to take photos, or taking photos halfway and then forgetting in my ongoing sleep deprived state of parenthood, but recently I bought some quinoa for the little guy. He doesn’t each much yet, so I have been throwing various things at it for us. Fancy-pants mushrooms were on special, and I have had a bit of a creme fraiche thing of late, so this is what we had for dinner the other night.

Before I get on to how I compiled the delicious mush presented before you, I wanted to respond to something someone said to me recently. I was asked whether I have ever considered food styling for the blog. The answer was oh god no. Imagine having to painstakingly prepare not only the food, but each shot… I get tired thinking about it… I would hate cooking in an instance. So to avoid any confusion, the purpose of this blog is not to make food that can only be prepared in a well lit studio by the rich and well resourced (although wealth is relative and I am still comparably wealthy and suggest checking out where you are on the richness scale for a bit of perspective). Although I do love a bit of good food porn, gibberlicious  aims to share the kinds of vegetarian food me and my friends and family throw together with whatever we have at hand.

For the most part the veg I buy is whatever is seasonal: from markets, stall traders or fruit and veg shops like Madeira and Balmoral in Woodstock (which stock the same veg as Fruit and Veg City but cheaper, and since our car was stolen we have to go for the walking distance, and whatever can be squished in the pocket underneath the pram).  Occasionally, like with this recipe, the ingredients are somewhat fancier.


  • 1 cup quinoa
  • 1 punnet fancy pants (or any mushrooms)
  • 2 handfuls green beans
  • half a big garlic / 2 cloves garlic
  • 1 handful parsley (this could be a handful of dhanya or basil or any other fresh green herb)
  • 2 generous tablespoons creme fraiche
  • toasted sunflower seeds

Cook the quinoa as per instructions. This packet said 1quinoa:2water. I still feel like I am making it a bit clumsily so any suggestions most welcome. I didn’t add any salt so I could take some out for the dudeguy, so I had to salt everything later. I then steamed the green beans. I coarsely shopped the mushrooms and fried them in the garlic with some butter and seasoned with a lot of black pepper and salt. I then chopped the herbs and toasted the sunflower seeds. And then when everything was done I mixed everything together and stirred in the creme fraiche.

It is nice to serve with something like this beetroot salad, so the quinoa gets dyed all gory-like.

Vegan version: leave out the creme fraiche and fry in olive oil instead.

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