Mushroom Quinoa Risotto

        From bullcityfood.com

• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken stock
• 1 tbsp olive oil
• 1 large shallot, diced
• 1 garlic clove, minced
• 8 oz crimini (baby bella) mushrooms, sliced
• 4-6 oz shiitake mushrooms, stemmed, sliced
• 3 tsp fresh thyme, chopped
• 1 cup dry white wine
• Salt and pepper
• Parmesan cheese, grated

Combine quinoa and stock in a small saucepan. Bring to a boil, reduce heat and simmer for 10-12 minutes, until liquid is absorbed.

Meanwhile, heat oil in a large skillet over medium heat.

Add shallot and saute until lightly brown and soft.

Add garlic and cook another minute.

Add mushrooms and thyme. Saute until mushrooms are brown and tender, about 10 minutes. Season with a pinch of salt and pepper.

Stir in wine and cook until the wine has reduced, another 5-8 minutes.

Mix quinoa and mushrooms together. Check seasoning.

Serve sprinkled with grated Parmesan cheese.