Description
A quick and flavorful dish featuring earthy mushrooms and nutty quinoa, perfect for busy weeknights and adaptable for various dietary needs.
Ingredients
Scale
- 1 cup Quinoa (Rinse before cooking to remove bitterness.)
- 8 ounces Cremini Mushrooms (Can be swapped with button or shiitake mushrooms for variety.)
- 3 cloves Garlic (Minced, for robust flavor.)
- 2 tablespoons Olive Oil (Use for sautéing; vegetable oil works as well.)
- 1 tablespoon Butter (Adds richness; substitute with olive oil for vegan.)
- 1 teaspoon Fresh Thyme (Dried thyme can substitute, use half the amount.)
- 1/2 teaspoon Salt (Essential for flavor enhancement.)
- Ground Black Pepper (To taste, essential for flavor enhancement.)
- Red Chili Flakes (Add for a spicy kick.)
- Additional Vegetables (Consider bell peppers or spinach.)
Instructions
- Rinse quinoa under cold water. Combine with 2 cups of water or vegetable broth in a medium saucepan, bring to a boil, reduce to low, cover, and simmer for 15 minutes. Let sit covered for 5 minutes after removing from heat.
- In a large skillet, heat olive oil and butter over medium heat. Add sliced cremini mushrooms and sauté for 5-7 minutes until golden brown.
- Add minced garlic and optional red chili flakes to the pan, cooking for another 2-3 minutes until fragrant.
- Stir in cooked quinoa, fresh thyme, salt, and pepper. Mix thoroughly for 3-4 minutes until heated through.
- Serve warm as a main dish or alongside grilled chicken or salad.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 10 mg