I have become a big fan of quinoa lately. This recipe I found in Bon Appetit and love it…
Bring 2 c. of water to boil in a medium sauce pan. Rinse 1 c. of uncooked quinoa. Toss the quinoa into the boiling water, reduce to a simmer and cover with a lid. Cook until quinoa is tender and the water is mostly absorbed… roughly 10-13 minutes.
In a hot skillet, sauté one white onion, chopped, and some extra virgin olive oil. Sauté until onion starts to brown, about 5 minutes. Add two garlic cloves, and sauté for another 30 seconds. Add 8 ounces of sliced crimini mushrooms, sliced and rinsed, and 6 ounces fresh shitake mushrooms, sliced. Add roughly 3 teaspoons fresh thyme. Sauté until mushrooms are tender. Add 1 c. white wine (& while you’re at it, pour yourself a glass. 🙂 ). Stir until the wine/liquid has reduced and is more syrupy.
Add cooked quinoa to the mushroom mixture in your skillet and mix. Serve, and top with freshly grated parmesan cheese.
*for the full recipe with exact measurements, please visit bonappetit.com