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20 minutes
20 minutes
40 minutes
- 1 (8 ounce) package mushrooms, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 1.5 cups quinoa, rinsed
- 3 cups chicken broth
- 0.33333334326744 cup grated Parmesan cheese
- In a skillet over medium heat, sizzle the mushrooms, onion, and garlic in oil until beautifully browned, approximately 5 minutes. Set aside for later use.
- In a pot over medium-high heat, melt the butter. Add the quinoa and cook until it browns, about 3 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add the sauteed mushrooms and cook for another 2 minutes. Serve sprinkled with Parmesan cheese.
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