Ingredients
The following ingredients have 4 Servings
- 1 cup quinoa (well-rinsed)
- 2 cups vegetable broth (low-salt)
- 1 Tablespoon olive oil
- 8 ounces mushrooms (white or baby bella, finely chopped with a knife or food processor)
- 1/2 white onion (diced)
- 1/2 cup Parmesan cheese (grated: Nutritional yeast for vegan version.)
- 1 Tablespoon fresh thyme (1 teaspoon dried)
- Salt and pepper to taste
Instruction
- Place quinoa and broth in a pot and bring to a boil.
- Reduce to simmer, cover and cook for about 15 minutes or until water is absorbed. Grains will be soft and translucent and the germ ring will be visible on the outside of the grain.
- While the quinoa is cooking, heat oil in a large skillet over medium-high heat.
- Saute mushrooms and onions for about 5 minutes or until softened and tender.
- When quinoa has finished cooking, add it to the skillet with the mushrooms and onions.
- Stir in cheese and thyme.
- Season with salt and pepper, if desired.
