Buttered Quinoa with Mushrooms and Thyme
Ingredients
- 1 cupquinoa
- 2 cupswater
- ·salt
- 10 ouncesbutton mushrooms
- 3 tablespoonsbutter
- 2 clovesgarlic
- 1 tablespoonfresh thyme
- ·black pepper
- ½ cupparmesan cheese
- ½lemon
Prep
- 01
Mince 2 cloves garlic.
- 02
Slice 10 ounces button mushrooms into quarters.
- 03
Chop 1 tablespoon fresh thyme leaves (or strip leaves from sprigs).
- 04
Cut 1/2 lemon into wedges for squeezing.
Method
- 01
Rinse 1 cup quinoa under cold water in a fine-mesh strainer until the water runs clear.
- 02
Bring 2 cups water and a pinch of salt to a boil in a medium pot. Add quinoa, stir once, reduce heat to low, and cover. Simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.
- 03
While quinoa cooks, heat 3 tablespoons butter in a large skillet over medium-high heat.
- 04
Add mushrooms to the skillet and cook for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- 05
Add minced garlic and 1 tablespoon fresh thyme leaves to the mushrooms. Cook for 1 minute until fragrant.
- 06
Remove the skillet from heat. Season with salt and black pepper to taste.
- 07
Fluff the cooked quinoa with a fork and add it to the mushroom skillet. Stir gently to combine.
- 08
Top with 1/2 cup grated parmesan and a squeeze of fresh lemon juice. Divide among bowls and serve warm.
Spice Tips
For earthiness, add 1/4 teaspoon dried porcini powder with the garlic. For warmth, finish with a small pinch of nutmeg. A sprinkle of crispy sage leaves or chives brightens the plate.
Make ahead: prepare all vegetables an hour in advance and store in the refrigerator. For extra richness, stir in a splash of cream or a beaten egg yolk after combining the quinoa and mushrooms, off heat, stirring constantly.