Serve 1 - Multiply ingredients by amount of people to be served.
1/2 cup Quinoa
1 c. Vegetable Broth
Tbsp Olive Oil
1 Shallot, finely chopped
1 Garlic Clove, chopped
6 mushrooms, sliced
1-2 Springs Fresh Thyme
3 Sun-Dried Tomatoes, chopped
1 Tbsp EVOO
Salt & Pepper, to taste
Fresh Parsley
1. Rinse Quinoa and place in a med. sauce pan. Add vegetable broth and bring to boil. Simmer over med-low heat for 25-30 minutes or until Quinoa is tender.
2. Meanwhile, heat oil in a frying pan and saute onion for 2-3 minutes, add garlic and fry for another minute. Add sliced mushrooms and season with salt and pepper. Finally, add Thyme sprigs. Stir fry about 5 minutes or until mushrooms are softened.
3. In a small bowl, mix cooked Quinoa with olive oil, add mushrooms and tomatoes, mix well. Check the seasoning and add more salt and pepper to taste. Scatter fresh parsley on top and serve.
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