Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 cups mushrooms, sliced thin (any variety)
- 1 small shallot, diced
- 4 cloves of garlic, minced
- 2 cups cooked quinoa
- Salt and pepper, to taste
- 1/2 cup chopped parsley
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a skillet over medium heat to prepare for sautéing the vegetables.
- Sauté mushrooms, shallot, and garlic: Add the sliced mushrooms, diced shallot, and minced garlic to the skillet. Cook, stirring occasionally, until the mushrooms soften and begin to brown, about 3 to 5 minutes. This brings out deep, savory flavors.
- Add quinoa: Stir in the cooked quinoa and continue cooking for another 1 to 2 minutes until the quinoa is heated through.
- Season and finish: Season the mixture with salt and pepper to taste, then remove from heat. Stir in the freshly chopped parsley to add a burst of herbaceous freshness.
- Serve immediately: Plate the mixture and serve right away to enjoy the dish at its best.
Notes
- Use any variety of mushrooms according to preference, such as cremini, button, or shiitake.
- Quinoa should be cooked in advance to speed up preparation time.
- For added flavor, a squeeze of fresh lemon juice or a sprinkle of Parmesan cheese can be added before serving.
- This dish pairs well with a side of roasted vegetables or a crisp green salad.
- To make this gluten-free, ensure the quinoa is certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
