1 tbsp olive oil
6-8 fresh mushrooms, sliced
1 small onion, chopped
1 clove of garlic, minced
1 tblsp butter
1, 1/2 cups of dry quinoa, rinsed
1, 1/2 cups of chicken broth (low sodium if desired)
1 cup of water
1/3 cup grated parmesan cheese
salt/pepper to taste
Heat the oil in a small skillet over medium heat. Cook and stir the mushrooms, onion and garlic in the hot oil until browned, about 5 minutes; set aside
Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth and water over the quinoa; bring to a boil and continue stirring. Cover and reduce heat to low; simmer 15+ minutes. Stir in the sauteed mushroom mixture and salt and pepper it to taste. Cook another 2 minutes. Sprinkle with parmesan cheese to serve.
