A nourishing dish featuring quinoa, mushrooms, and Parmesan, delivering creamy, rich flavors in every bite.
# What You'll Need:
→ Mushrooms
01 - 14 oz cremini or mixed mushrooms, cleaned and sliced
→ Quinoa
02 - 1 cup quinoa, rinsed
→ Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - ¼ cup unsalted butter
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp heavy cream (optional)
→ Seasonings
10 - 2 tbsp olive oil
11 - ½ tsp sea salt, or to taste
12 - ¼ tsp freshly ground black pepper
13 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
14 - 2 tbsp chopped fresh parsley, for garnish
# How To Make It:
01 - Heat the olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2–3 minutes.
02 - Add minced garlic and cook for 1 minute while stirring to release aroma.
03 - Incorporate the sliced mushrooms and fresh thyme leaves. Sauté until mushrooms are browned and moisture has evaporated, approximately 6–8 minutes.
04 - Stir in the rinsed quinoa and cook for 1–2 minutes until it is evenly coated and begins to toast.
05 - Pour in the dry white wine and stir continuously until mostly absorbed by the quinoa.
06 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next.
07 - Continue this process until quinoa is tender and has a creamy consistency, about 20–25 minutes. Discard any unused broth.
08 - Stir in the remaining butter, Parmesan cheese, and heavy cream if using. Season with salt and freshly ground black pepper to taste.
09 - Remove from heat, cover, and let rest for 2 minutes before serving garnished with chopped fresh parsley and additional Parmesan if desired.
