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
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.