Creamy Garlic Quinoa with Roasted Mushrooms and Thyme
Ingredients
- ·quinoa
- 1½ cupvegetable or chicken broth
- ·mushrooms (cremini or button)
- ·garlic
- ·fresh thyme
- 2 tablespoonbutter
- ½ cupheavy cream
- ·Parmesan cheese
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Slice the mushrooms into quarters (about 8 ounces).
- 02
Mince 3 cloves garlic.
- 03
Strip fresh thyme leaves from the stems (you'll need about 1 tablespoon).
- 04
Grate 1/4 cup Parmesan cheese.
Method
- 01
Preheat oven to 400°F. Toss the mushrooms with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until tender and golden.
- 02
While mushrooms roast, bring the broth to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 12 minutes until the liquid is absorbed.
- 03
In a large skillet, heat the remaining 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- 04
Stir in the heavy cream and cooked quinoa. Add the roasted mushrooms and fresh thyme leaves. Gently fold everything together, cooking for 2 minutes until warmed through.
- 05
Remove from heat. Stir in 1/4 cup grated Parmesan cheese. Season to taste with salt and pepper. Divide among bowls and top with extra Parmesan and a thyme sprig if desired.
Spice Tips
This recipe is naturally mild and creamy. To add warmth, stir in 1/4 teaspoon white pepper or a pinch of nutmeg with the cream. For herbaceous depth, add a small splash of dry white wine (2 tablespoons) when you add the cream, or finish with fresh parsley for brightness.