Recipe information
Total Time
25 minutes
Yield
Makes 4 main-course or 6 side-dish servings
Ingredients
1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese
Preparation
Step 1
Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
Step 2
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
Step 3
Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.
Nutrition Per Serving
Per serving: 320.1 kcal calories
32.1 % calories from fat
11.4 g fat
2.3 g saturated fat
10.0 mg cholesterol
38.3 g carbohydrates
13.1 g dietary fiber
6.2 g total sugars
25.2 g net carbohydrates
16.8 g protein
#### Nutritional analysis provided by Bon Appétit
