Another easy dish that you can serve as a side or as a vegetarian entree.
Quinoa comes in a variety of colors. White quinoa, the most common variety, has a more subtle taste, while dark quinoa is nuttier. I like to use a tricolor mix (white/red/black) for visual appeal and interesting flavor but any color will work.
- 1 cup (uncooked) quinoa = 175 g de quinoa
- 2 cups water or vegetable broth = 475 ml d'eau ou de bouillon de légumes
- 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
- 1 large shallot, thinly sliced = 1 grosse échalotte, émincée
- 10 oz. cremini mushrooms, cleaned and diced = 280 g de champignons, nettoyés et coupés en dés
- A few sprigs of flat-leaf parsley, chopped = quelques brins de persil plat (frais), hachés
- Salt & pepper = sel & poivre
Rinse and drain quinoa thoroughly in cold water before cooking. Place quinoa and water (or vegetable broth) in a saucepan, bring to a boil. Reduce to a simmer, cover and cook for about 15 minutes, until all liquid is absorbed. Fluff with a fork.
Meanwhile, heat up olive oil in a large pan. Add shallot and sauté for a couple of minutes. Add mushrooms and continue sautéing until golden. Sprinkle with parsley, salt and pepper.
Place cooked quinoa and mushroom mixture in serving dish, stir gently. Enjoy!