Ingredients:

  • 1 cup (170g) quinoa, rinsed
  • 4 cups (950ml) vegetable or chicken broth, heated
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 cups (150g) mushrooms, sliced (e.g., cremini or button)
  • ½ cup (120ml) dry white wine (optional, can substitute broth)
  • ½ cup (50g) grated Parmesan cheese (or nutritional yeast for vegan option)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse the quinoa under cold water. Set aside.
  2. In a large skillet, heat olive oil and butter over medium heat. Add shallot and garlic, cooking until fragrant (about 2 minutes).
  3. Incorporate sliced mushrooms, cooking until they are browned and tender (about 5-7 minutes). Season with salt and pepper.
  4. Add rinsed quinoa to the skillet, stirring to combine with the mushroom mixture for about 1-2 minutes.
  5. Pour in the white wine (if using) and stir until mostly absorbed by the quinoa.
  6. Gradually add warmed broth one ladle at a time, stirring continuously, until each addition is absorbed before adding the next (about 20 minutes).
  7. Once quinoa is cooked and creamy, remove from heat and stir in Parmesan cheese. Adjust seasoning as needed.
  8. Garnish with chopped parsley before serving.