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Mushroom Parmesan Quinoa

What you need

  1. 1 cup quinoa, well rinsed
  2. 2-3 cups mushroom or chicken broth
  3. 1/2 - 1 lb crimini mushrooms, thinly sliced
  4. 1 pinch saffron threads
  5. 1 large shallot, minced
  6. 1 garlic clove, minced
  7. 1/2 cup grated parmesan or to taste
  8. Olive Oil

How to make it

  1. Rinse quinoa in a strainer and drain thoroughly
  2. Heat broth until just boiling, then stir in saffron threads
  3. Sauté shallot in olive oil until softened
  4. Add mushrooms and salt - cook until mushrooms begin to brown, adding more olive oil if needed
  5. Add garlic and quinoa and toast quinoa briefly
  6. Add 1/2 cup broth and scrape up browned bits from bottom of skillet
  7. 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.
  8. 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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