Description
A comforting and nutritious dish combining sautéed mushrooms and garlic with quinoa, perfect for weeknight dinners or as a side dish.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth; bring it to a boil. Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes.
- Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed mushrooms and garlic. Stir to combine, ensuring that every grain of quinoa is coated in that luscious garlic oil.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving to add a pop of color and freshness.
Notes
Make-ahead advice: The quinoa holds up beautifully in the fridge for meal prepping. Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg