Ingredients
- null 1 cup, uncooked Tri-Color Quinoa
- null 2 cups chicken broth
- null 1 tablespoon olive oil
- null 8 ounces mushrooms, thinly sliced
- null 4-5 cloves garlic, minced
- null ¼ teaspoon dried thyme
- null Kosher salt and freshly ground black pepper, to taste
- null 2 tablespoons grated Parmesan cheese (optional)
Instructions
- In a large saucepan bring chicken stock to a boil, add quinoa and cook according to package instructions; set aside.
- Heat olive oil in a large skillet over medium high heat; add mushrooms, garlic and thyme. Cook, stirring occasionally, until tender, about 4 minutes; season with salt and pepper, to taste. Stir in quinoa until well blended.
- Serve immediately, sprinkled with Parmesan, if desired.