Quinoa With Mushrooms Recipe
Quinoa Risotto with Mushrooms and Thyme
Ingredients
- 1 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 garlic clove, pressed
- 8-ounce package sliced crimini (baby bella) mushrooms
- 6 ounces champignon mushrooms
- 3 teaspoons chopped fresh thyme, divided (or dry thyme to taste)
- 1 cup dry white wine
- Grated Parmesan cheese
Instructions
Bring 1 3/4 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Salt moderately. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 5-7 minutes.
Mix quinoa into mushroom mixture and let it absorb extra liquid; season with salt and pepper. Pass cheese separately.