For the Quinoa:
1 cup Quinoa
1 ¼ cups Chicken Broth
Salt to taste
Rinse Quinoa, add Broth and bring to a simmer, reduce heat to low. Cover and cook 30-35 minutes stirring occasionally. Remove from heat and let stand 5 minutes.
For the Sautéed Mushrooms:
1 lb Mushrooms (I initially used Portobello and Chanterelle but you can use any kind) sliced.
3 tbls olive oil
2 tsp crushed garlic (or two cloves fresh garlic)
¼ cup Onions finely chopped
¼ cup chicken broth
Heat olive oil, and sauté onions for 1 minute, add sliced mushrooms and sauté for about 8-10 minutes on medium heat, until mushrooms have released juices and are starting to brown. Add the garlic and broth, turn heat to high and cook until broth is reduced.
Serve the Mushrooms over the Quinoa.