Quinoa and Mushroom Risotto - Superfoods

Ingredients:
1 cup quinoa, rinsed and cooked
1 tbsp unsalted butter
1 white or yellow onion, chopped
2 garlic cloves, finely minced
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 tsp chopped fresh thyme
Zest of 1 lemon
1 cup frozen peas, thawed
1 cup dry white wine
Grated Parmesan cheese
Salt and pepper, to taste

Directions:
1. Cook quinoa. Prep vegetables. In the large pot, sweat the onion in the butter till translucent. Add garlic, turn up heat and saute 1-2 minutes.

2. Add mushrooms, thyme, and lemon zest, cook for 6 minutes. Add peas and wine, cook on high 1-2 minutes (until reduced). Remove a tiny bit of the mushroom mixture to use as garnish.

3. When wine is thick, add quinoa, cook for 1 minute. Fold in parmesan cheese. Season with salt and pepper. Serve garnished with thyme, peas and mushrooms.