Time: 20 minutes
- 1 cup quinoa, uncooked
- 1¾ cups water
- 1½ teaspoons extra-virgin olive oil
- 2 cups mushrooms, thinly sliced
- 2 garlic cloves, minced
- sea salt and black pepper to taste
Combine the quinoa and water in a pot. Place over high heat and bring to a boil.
Once the water is boiling, reduce to a simmer and cover. Let it simmer for 12 to 15 minutes, or until all water is absorbed.
Remove lid, fluff with a fork, and set aside.
While the quinoa cooks, heat olive oil in a saucepan over medium heat. Sauté sliced mushrooms until soft.
Add garlic and sauté for another 1 to 2 minutes.
In a bowl, combine mushrooms with quinoa and season with salt and pepper. Enjoy!
Serve it with roast beef, honey garlic chicken thighs, or soup.
Refrigerate leftovers in an air-tight container for up to 4 days, or freeze for up to 1 month. If freezing, make sure to squeeze out all the air and flatten your freezer bag to reduce the chances of freezer burn and optimize storage space.