Quinoa Risotto W/ Mushrooms And Thyme

1. 1

   Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

2. 2

   Meanwhile, heat oil in large skillet over medium-high heat. Add onion and saute until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautee; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.

3. 3

   Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.

4. 4

   Per serving: 320.1 kcal calories, 32.1 % calories from fat, 11.4 g fat, 2.3 g saturated fat, 10.0 mg cholesterol, 38.3 g carbohydrates, 13.1 g dietary fiber, 6.2 g total sugars, 25.2 g net carbohydrates, 16.8 g protein

* Per serving · 4 servings · Values may vary.

No additional tips available.