Mushroom Quinoa Balsamic Bowl

Heat a large frying pan over a medium-high heat and add the walnuts. Toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.

Heat a drizzle of olive oil in the same large frying pan over a medium-high heat. Add the mushrooms and cook for 3 minutes on one side, then turn and cook for a further 2 minutes, or until browned. TIP: Cooking the mushrooms for 3 minutes without stirring allows them to brown. Add the red onion and cook for 5 minutes, or until slightly softened. Add the garlic and thyme and cook for 1 minute, or until fragrant.

Add the quinoa and the boiling water from the kettle (check the ingredients list for amount) to the pan with the mushrooms. Crumble in the vegetable stock and mix well. Bring to the boil, then reduce the heat to medium and simmer for 8-10 minutes, or until the quinoa is tender, has a slight bite, and all the liquid has been absorbed. Season to taste with a pinch of salt and pepper and crumble in the fetta cheese.

While the quinoa is cooking, heat the balsamic vinegar and brown sugar in a small saucepan. Bring to the boil, then reduce the heat to low and simmer for 4-5 minutes, or until reduced and thickened. TIP: Stand back! Balsamic vinegar gives off a strong vapour when heated