MUSHROOM QUINOA RISOTTO

1 brown onion, diced

1 garlic clove, minced

500g mixed mushrooms, chopped

3 cups veggie stock

11⁄2 cups quinoa

200g firm tofu, diced

120g (41⁄2 oz) baby spinach

Leafy greens, to serve

Fry the onion and garlic in olive oil until soft.Add mushrooms and cook until soft.

Add quinoa and stock and cook on low heat until liquid is absorbed and grains are tender.

Add the tofu and spinach and stir through until spinach is wilted and chicken is warmed through. Top with a little Parmesan if desired. Serve with leafy greens.