Toasted Quinoa has earthy undertones that work well with mushrooms and garlic. Serve with grated pecorino romano cheese and you have a risotto-like meal bursting with flavor!
1 cup of cooked Toasted Quinoa, cooled
1 cup of portabella mushrooms (or more, to taste), thinly sliced
2 cloves of garlic, thinly sliced
Grated pecorino romano
Pinch of salt and cracked pepper
Pinch of thyme
2 tbspn of olive oil
Sauté garlic on medium heat in olive oil until fragrant. Add mushrooms, cook for 5 minutes, stirring periodically. Add cooked quinoa and a splash of water (or broth, if available). Cook for 1 minutes and serve. Season with salt, pepper and thyme. Finish with grated pecorino romano.