Garlic Mushroom Quinoa

June 2, 2016


I was motivated to create this post because of a work potluck. This is also reason enough to post a recipe.

Quinoa is one of my most favorite dishes to make.  I’ve made so many variations over the years, I’ve lost count, but I always come back to this version-  Earthy and savoury.  Adding a dash of dill gives it a “zing”, for lack of a better term.  Optimus Prime, leader of the Autobots, approves so I can’t be too far off. Let’s see how it pans out at work.  Give it a try.  Let me know what you think. 

3 cups slices baby Bella Mushrooms
1 shallot, minced
3 cloves of garlic, minced
1 teaspoon of thyme
3 tblsp of unsalted butter (1 tblsp as needed)
1 cup of quinoa
3 cups of vegetable broth
Salt and pepper to taste
Pinch of dill (optional)

In a large sauce pan sautee mushrooms, shallot, garlic, butter and thyme over medium heat, covered for 10 mins. Uncover, stir and reduce heat to low until ingredients softened. Remove from heat, set aside.

While your sauteeing, prepare 3 cups vegetable broth ( of your choosing ) over medium heat. Bring to slight simmer, stir remove from heat, set aside.

Bring veggie mixture back up to temp over medium heat, and add quinoa carefully stirring. If you need more butter, add one tablespoon.  Continue to stir ingredients carefully over medium heat, making sure to scrap the bottom of the pan as to avoid sticking.  The key is to toast the quinoa, not burn it. You will notice a slight popping and browning. It’s perfectly OK. Once ingredients have been properly mixed, reduce heat to low. Slowly pour in vegetable broth. Be careful, as there may be splash.  Bring heat back to medium and then to boil. Cover reduce heat to low and simmer for 15 mins.

Remove from heat, uncover and add salt and pepper to taste. A pinch of dill is optional for more flavor. Fluff with a fork. Serve warm. Enjoy!

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