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Mushroom and Herb Quinoa

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“From Patricia Green’s and Carolyn Hemming’s book, Quinoa 365. “The bold color and flavor of this recipe make it a great side for a pork, chicken or beef dish. If you can’t find cremini mushrooms, use an extra cup (250mL) of button mushrooms.””
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
  2. Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
  3. Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
  4. Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
  5. Serve immediately.

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