¼cupchicken brothmay substitute with vegetable broth
1tsp.thymefresh, finely minced
½tsp.kosher salt
½tsp.ground black pepper
3cupsquinoacooked
Instructions
Heat the butter in a large skillet over medium heat then add the mushrooms and chicken broth.
2 Tbsp. unsalted butter, 16 ounce(s) cremini mushrooms, 16 ounce(s) baby white mushrooms, ¼ cup chicken broth
Allow the ingredients to simmer for about 10 minutes or until the mushrooms start to reduce significantly. Stir occasionally to ensure the mushrooms cook evenly.
Pour out all the broth except 2-3 tablespoons then add the thyme, salt and pepper. Cook until the thyme becomes fragrant, about 2 minutes.
1 tsp. thyme, ½ tsp. kosher salt, ½ tsp. ground black pepper
Stir in the quinoa and let it cook for 4-5 more minutes.
3 cups quinoa
Serve hot with fresh thyme sprigs for garnish if desired. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of mushroom quinoa. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.