Veggie delight

For a healthy and tasty post-ride refuel, try this quinoa and mushroom ‘risotto’ recipe by Alan Murchison, executive chef at Michelin-starred L’Ortolan. This great post-ride dish uses the edible seed from South America instead of the more traditional Arborio rice. Quinoa is regarded as a powerful superfood and makes a nice change from rice – the texture is very different to that of other carbs. 

Serves 2

250g quinoa
300ml vegetable or chicken stock
1tbsp low fat crème fraîche
150g shiitake mushrooms
1tsp olive oil
2tbsp grated fresh parmesan
Fresh tarragon

Mushroom purée
25g unsalted butter
1 small onion
1 clove of garlic, crushed
150g button mushrooms, sliced
1tbsp low fat crème fraîche

The Method

Start by making the mushroom purée. Gently cook the onion and garlic in the butter for three to four minutes over a medium heat until soft. Add the button mushrooms and cook for a further five minutes. Season and blend in a food processor with the crème fraîche. Set aside.

Simmer the quinoa in the stock for 12 to 14 minutes until the texture is soft and yielding. Add more liquid if needed as the quinoa will absorb it during cooking. When cooked, set aside for a couple of minutes. 

To serve, sauté the shiitake mushrooms in the olive oil. Add the purée to the quinoa and reheat. Just before stirring, add the crème fraîche, parmesan and fresh tarragon. 

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