1 L (4 cups) quinoa
2 L (8 cups) chicken stock
125 ml (1/2 cup) butter
170 g (6 oz) fresh chestnuts (or canned), roughly choppedbr />1 L (4 cups) fresh mushrooms, quartered
125 ml (1/2 cup) maple syrup
4 green onions, chopped
60 ml (1/4 cup) fresh rosemary, chopped
Salt and pepper, to taste

In a strainer, rinse quinoa under running water, and transfer into a large casserole. Add chicken stock and bring to a boil, then lower the heat and simmer for 15 minutes until all liquid has been absorbed. Set aside. In a frying pan, melt butter over high heat, add chestnuts, mushrooms and maple syrup, and sauté for 3 minutes stirring constantly. Add the remaining ingredients, reduce heat, cook for 2 minutes before adding to quinoa. Serve.