4 Servings 20 min Cook
1 Cup Quinoa
1 Cup Chicken Broth
1 Serving 5 fl oz White Wine
3 Clove Garlic
1/2 Cup, chopped Onions
1/2 Cup Peas
1 Cup diced Mushrooms
Heat cooking oil in a medium saucepan over medium heat.
Add the quinoa and toast, stirring, for 2 to 3 minutes.
Add 1½ cups stock (to start, you can add more later), garlic, onion and a pinch of salt.
Increase the heat, bring to a boil, the reduce heat and simmer 20 to 25 minutes until the quinoa is very tender.
If you need to, add more stock during the cooking process.
Set the quinoa aside.
In another pan, heat another 1-2 tablespoons cooking oil over medium heat.
Add the onions and cook until translucent, about 3 minutes.
Add the garlic and cook until fragrant.
Add the mushrooms and peas and cook about 5-6 minutes.
Add the white wine and cook until it is about halfway evaporated.
And the mushroom mixture to the Quinoa.
Taste for seasoning and adjust salt and pepper to taste.
Serve with a glass of White wine.