Mushroom and Quinoa Pilaf

Ingredients

Parsley

1/4 cup, chopped

Salt and pepper

to taste

Thyme

1 teaspoon, dried

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Onion

1, medium, finely chopped

Mushrooms

2 cups, sliced

Vegetable broth

2 cups

Quinoa

1 cup, rinsed and drained

Instructions

1. Rinse the quinoa under cold water until the water runs clear. This step is crucial to remove the natural coating of quinoa that can give it a bitter taste.
2. In a saucepan, bring the vegetable broth to a boil over high heat. Add the quinoa and stir. Reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
3. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, sauté until the onions become translucent and the garlic releases its aroma, about 5 minutes.
4. To the skillet, add the sliced mushrooms, dried thyme, salt, and pepper. Cook for about 8 minutes, or until the mushrooms are tender and have a golden-brown hue.
5. Fluff the cooked quinoa with a fork and add it to the skillet. Stir to combine with the mushroom mixture. Cook for an additional 2 minutes to allow the flavors to meld together.
6. Remove the skillet from heat and stir in the chopped parsley. Adjust the seasoning if necessary.
7. Serve the Mushroom and Quinoa Pilaf hot. It can be a flavorful accompaniment to roasted meats or a satisfying main course when served with a refreshing salad.