Morel Mushrooms and Quinoa

I'm a Tree planter by trade and one of the many benefits of working outdoors are the annual Morel mushrooms that pop up in the spring. It's always hit and miss with these mushrooms since they usually come up in areas that have experienced a fire. Lucky for us, last year there was a very big fire in one of the areas that we plant trees. We went to one of those areas today and sure enough there were Morels popping out of the ground everywhere. We usually never plant in the same place twice so I made sure that I picked as many as I could while still making some money planting trees.
If you have never tasted a Morel there really are one of the nicest mushrooms out there. Fried up with butter and garlic they are one of the tastiest food you will ever eat. The other nice thing about Morels is that they dry extremely well and taste just as good, if not better, when used like this. You can then use them in soup, stews, pastas, risottos, etc. Tonight I had some left over quinoa so that was I used as a side dish.
serves 2
20 minutes

• As many Morels as you can get
• 3 cloves of garlic, finely chopped
  
• 2 Tbsp butter
• 2 cups of cooked quinoa
• 1 onion, sliced thin
  
• 2 cups of cut spinach
  

1. Fry the onion in a little olive oil and salt until slightly brown.
2. Add the spinach and quinoa and cook a further 3 minutes over medium heat.
3. In a separate pan at medium high melt the butter with the garlic and cook for 3 minutes.
4. Add the Morels and cook over medium high heat for 4-5 minutes.
5. Add the food from the 2 pans and serve with a little salt and cayenne.