- 1 tablespoon olive oil
- 1 (8 ounce) package mushrooms, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 1/2 cups quinoa, rinsed
- 3 cups chicken broth
- 1/3 cup grated Parmesan cheese
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.