Quinoa Side Dish with Mushrooms, Green Onions, and Parmesan
-
Category
Breakfast
-
Cusine
American
What do you need?
How to make?
Ingredients
1 lb. brown Crimini mushrooms , washed and cut in quarters or smaller
3/4 cup sliced green onions, cut on the diagonal
2 tsp. olive oil
1 cup quinoa, rinsed well with cold water
2 cups vegetable stock
1 T soy sauce
2 T grated Parmesan
Directions
Wash mushrooms if needed and cut into fourths You want all the mushrooms in approximately same-size pieces. Cut green onions diagonally to make about 3/4 cup. Bring the vegetable broth and soy sauce to a boil in a saucepan that has a tight fitting lid. While the liquid is coming to a boil, put the quinoa into a fine-mesh strainer and rinse well with cold water. When the broth is boiling add the quinoa, stir, reduce heat so the liquid is at a low simmer, cover the pan, and let it cook 15 minutes Let the quinoa sit 5 minutes covered. While the quinoa cooks, heat the olive oil in a large frying pan, add the mushrooms, and cook over medium-high heat until the mushrooms release their liquid and it’s evaporated and mushrooms are getting slightly brown, about 5-6 minutes. As soon as the quinoa is cooked and has been sitting covered for 5 minutes, fluff quinoa with a fork. Stir in the browned mushrooms, green onions, and Parmesan. Serve hot. This was delicious hot while the green onions were still nicely crunchy, but I also thought it was surprisingly good cold when it had been in the fridge overnight.