- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 clove garlic, pressed
- 8 ounces crimini mushrooms, sliced
- 6 ounces shiitake mushrooms, sliced
- ¼ cup parmesan cheese, grated
- 1 cup white wine
- 3 teaspoon fresh thyme, chopped
Preparation:
Bring 2 cups salted water to a boil in medium saucepan. Add quinoa, reduce heat to medium-lo, cover, and simmer until tender and water is absorbed, about 13 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, saute for 30 seconds, then add mushrooms and thyme. Saute for 2-3 minutes, then add wine. Reduce.
When liquid is mostly gone, stir in quinoa, parmesan cheese, and season with salt and pepper.
