INGREDIENTS
- 1 cup quinoa
- 1 cup chicken broth
- 1 cup water
- 1½ tablespoons extra virgin olive oil
- ½ shallot, minced
- 3 garlic cloves, minced
- 1 cup baby portobello mushrooms, sliced
- ¾ cup shiitake mushrooms, sliced
- 2 tablespoons white wine
- ¼ teaspoon salt
- ¼ teaspoon pepper
- parsley for garnish if desired
INSTRUCTIONS
- Rinse quinoa thoroughly and strain.
- Add quinoa, chicken broth and water to a medium saucepan. Bring to a boil and reduce to a simmer. Simmer until all of the liquid is absorbed, about 15 minutes.
- Meanwhile, add oil to a large skillet.
- Add shallots and saute for 2-3 minutes.
- Add in garlic and cook for 1 minute.
- Stir in both mushrooms and saute for 2 minutes.
- Pour in wine and deglaze the pan, 1-2 minutes.
- Combine cooked quinoa to the mushroom mixture and season with salt and pepper.
- Serve immediately with parsley if desired.