Creamy quinoa infused with mushrooms, butter, Parmesan, and fresh herbs for a nourishing meal.
# Components:
→ Mushrooms
01 - 14 oz cremini or mixed mushrooms, cleaned and sliced
→ Quinoa
02 - 1 cup quinoa, rinsed
→ Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - ¼ cup unsalted butter
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp heavy cream (optional)
→ Seasonings
10 - 2 tbsp olive oil
11 - ½ tsp sea salt, or to taste
12 - ¼ tsp freshly ground black pepper
13 - 1 tbsp fresh thyme leaves or 1 tsp dried
14 - 2 tbsp chopped fresh parsley, for garnish
# Method:
01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add the chopped onion and cook for 2 to 3 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to release aroma.
03 - Add sliced mushrooms and thyme leaves. Sauté for 6 to 8 minutes until mushrooms turn golden and their moisture evaporates.
04 - Incorporate rinsed quinoa into the pan and cook, stirring, for 1 to 2 minutes until coated and lightly toasted.
05 - Pour in the dry white wine and cook while stirring until mostly absorbed.
06 - Add one ladle of warm vegetable broth at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
07 - Continue this process for 20 to 25 minutes until the quinoa is tender and achieves a creamy texture. Use only as much broth as necessary.
08 - Stir in remaining butter, Parmesan cheese, and heavy cream if desired. Season with salt and black pepper to taste.
09 - Remove from heat, cover, and let rest for 2 minutes to allow flavors to meld. Serve garnished with fresh parsley and additional Parmesan if liked.
