Mushroom Parmesan Quinoa Recipe

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Other Grains = 30 minutes or less
Mushroom Parmesan Quinoa	V
Quinoa with Peas	V
Barley Veggie Loaf	V
Cheese Polenta	V
Creamy Polenta	V,E
Lemon Basil Couscous	V,O

Mushroom Parmesan Quinoa

You can use any quinoa in this recipe, but I like red. Serves 4-6.

1 cup quinoa
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 tsp kosher salt
1/2 cup grated parmesan or to taste
Olive Oil

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.

Questions about this recipe?