Heat 15ml (1 Tbsp) of the olive oil in a large pot and gently fry the onion and garlic until soft and transparent.
Add the quinoa to the pot and mix well with a wooden spoon.
Pour in the hot stock, add the dried shiitake mushrooms and cook over a medium heat, stirring occasionally, until the quinoa is al dente (firm, but with a slight bite). TIP: Add a little more hot stock if all the stock is absorbed before the quinoa has cooked through.
While the quinoa is cooking, heat the remaining olive oil in a separate pan and fry the exotic mushrooms, in batches, until golden brown and tender.
Now prepare the sage leaves. Rinse well and dry on kitchen paper. Heat some olive oil in a frying pan over a medium-high heat. Fry the leaves, in batches, for about 10 seconds, or until they are crisp. Drain on kitchen paper and set aside for garnish.
Season the quinoa with salt and black pepper to taste. Tip into a serving dish and top with the cooked mushrooms.
Drizzle generously with KNORR Creamy Blue Cheese Salad Dressing and serve hot, garnished with the sage leaves.
TIP: You can use our convenient KNORR Vegetable Stock Pots to make instant veggie stock. Use two Stock Pots dissolved in one litre of boiling water for this recipe.