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.
