Ingredients
1 cup Quinoa grains (*red quinoa recommended)
2 tbsp. olive oil
1/2 - 3/4 cup minced onion
1/4 cup finely diced celery
1-2 tsp. minced garlic
1 lb. fresh mushrooms, thinly sliced
1 1/2 cups water or low-salt chicken broth
1/2 - 1 tsp. salt
3 tbsp. minced parsley
1 tsp. fresh thyme
1/4 tsp. black pepper
Preparation
In a medium skillet, heat olive oil. Add onions, celery, garlic and mushrooms. Saute five minutes until slightly browned.
Add quinoa and stir for a minute to coat with oil. Add water or broth, cover and bring to a boil. Reduce heat and simmer approx. 20-25 minutes until all water has evaporated and quinoa has slightly “puffed”. Remove from heat and add the remaining ingredients.
Serve immediately.
