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Mushroom Parmesan Quinoa
What you need
- 1 cup quinoa, well rinsed
- 2-3 cups mushroom or chicken broth
- 1/2 - 1 lb crimini mushrooms, thinly sliced
- 1 pinch saffron threads
- 1 large shallot, minced
- 1 garlic clove, minced
- 1/2 cup grated parmesan or to taste
- Olive Oil
How to make it
- Rinse quinoa in a strainer and drain thoroughly
- Heat broth until just boiling, then stir in saffron threads
- Sauté shallot in olive oil until softened
- Add mushrooms and salt - cook until mushrooms begin to brown, adding more olive oil if needed
- Add garlic and quinoa and toast quinoa briefly
- Add 1/2 cup broth and scrape up browned bits from bottom of skillet
- When broth is nearly evaporated, add about 1 1/2 - 2 cups more broth, cover and continue to cook over medium-low heat until the quinoa is done*. Stir occasionally and add more broth as needed.
- Remove from heat and stir in parmesan cheese
*Quinoa is done when the seeds develop the delicate white ring around them.
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