recipe: quinoa with mushrooms and garlic
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 quinoa (1/2 cup dry quinoa, 1-1 1/2 cup water, boil for full 10-15 minutes, remove from heat and leave it covered for 10-20 minutes until the quinoa becomes plump), 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.