Ingredients
Scale
- 1 cup quinoa (white, red, or tri-color)
- 2 cups vegetable broth (or water)
- 1 pound cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Place the quinoa in a fine-mesh strainer and rinse it thoroughly under cold running water. This removes the natural coating called saponin, which can make quinoa taste bitter. Set it aside to drain. Slice your mushrooms into even pieces and mince your garlic cloves finely.
- Heat the olive oil or butter in a large skillet or saucepan over medium-high heat. Add the sliced mushrooms and cook for about 5 to 7 minutes until they release their moisture and turn golden brown. Stir in the minced garlic and thyme. Cook for another 1 minute until the garlic is fragrant, being careful not to burn it.
- Add the rinsed quinoa to the skillet with the mushrooms. Stir for 1 to 2 minutes to toast the quinoa slightly. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 15 minutes. The quinoa is done when the liquid is fully absorbed and the grains look translucent.
- Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the quinoa to steam and become extra fluffy. Remove the lid and fluff the mixture with a fork. Stir in the fresh parsley, lemon juice, salt, and pepper. If using, sprinkle the Parmesan cheese over the top before serving warm.
- Cook Time: 30 minutes