Garlic and Mushroom Quinoa
Okay, so second post in 2 days is about garlic… I’m thinking I may have a problem. Do they have Garlic Lovers Anonymous? This was a meal a couple weeks back and it was our foray into a healthier spin on dinner. As a rule, we’re not incredibly health conscious in our house, aside from eating a balanced meal. I kept seeing all these pins on Pinterest about quinoa… I was thinking, “What is it? What does it taste like?” and lastly, “How in the name of all things holy do you pronounce it?!”. And no, I still have absolutely NO clue how to pronounce it… so no laughing! Anyway, back to the recipe lol… simple ingredients and a quick cooking time paired with amazing flavors equal one great dish!! For those so inclined, if you leave out the parmesan cheese, I believe it would be a vegan dish as well 🙂
It made me feel good to put a healthy meal on the table that everyone enjoyed (even the picky kiddos lol). Quinoa (seriously, how do you say it??!) is a bit on the expensive side… but a little goes a long way. The one cup that you cook for this recipe seemed to yield around 3 cups or so (I didn’t actually measure it). I see a few more quinoa recipes in our dinner future!!
Recipe adapted from Damn Delicious
- 1 cup quinoa
- 1 Tbsp olive oil
- 1 lb cremini mushrooms thinly sliced
- 5 cloves garlic minced
- 1/2 tsp dried thyme
- 2 Tbsp Parmesan cheese grated
- salt and pepper to taste
Boil 2 cups of water (or vegetable or chicken stock/broth), in a large saucepan. Cook quinoa according to package instructions. Set aside when finished.
Heat olive oil over medium heat in a large skillet. Add mushrooms, thyme, and garlic. Cook, stirring occasionally, about 3-4 minutes, until they are tender.
Season with salt and pepper, stir in cooked quinoa. Serve with grated Parmesan cheese on top.
To make this a vegan dish, simply omit the Parmesan cheese, and use water to cook the quinoa.