Quinoa Risotto with Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Quinoa

  Uncooked

  1 cup or 170g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup whole or 87g

• Parmesan cheese

  Grated

  1 tbsp or 5g

• Thyme

  Fresh

  3 tsp or 2g

• Garlic

  Raw

  1 clove or 3g

• Mushrooms

  Shiitake, raw

  30 mushroom or 570g

• Onions

  Raw

  1 ½ cup, chopped or 240g

Directions

1. Slice the shiitake and cremini mushrooms. Press the garlic clove without any juice running out. Finely chop the thyme.
2. Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
3. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and saut until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
4. Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.

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