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1
In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown, about 2 to 3 minutes.
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2
Reduce heat to moderate and add garlic, stirring, until lightly browned.
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3
Stir in the parsley and season to taste with salt and pepper.
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4
Remove skillet from heat.
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5
In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat, about 1 minute.
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6
Stir in 1 cup simmering stock and tumeric.
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7
Bring to a boil, remove pan from heat and cover.
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8
Let stand for 5 minutes.
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9
Uncover and gently fluff the couscous with a fork.
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10
Cover and keep warm.
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11
In a large bowl combine quinoa with enough cold water to cover by several inches.
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12
Stir quinoa to rinse and drain in a fine sieve.
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13
Rinse quinoa again under running cold water and drain well.
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14
In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned.
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15
Stir in the rinsed quinoa and cook, stirring, until hot about 1 to 2 minutes.
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16
Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes.
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17
Add another cup of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes.
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18
Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed.
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19
Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved.
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20
Season with salt and pepper.
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21
Serve immediately and garnish with parsley leaves and grated Parmesan.
