Prep Time: 5 min // Cook Time: 27 min // Total: 32 min// Serving: 4 1/2 cups

The quinoa mushroom pilaf is a quick delicious nutritious, side dish. Instead of water to make the quinoa, I used chicken broth to give the plain quinoa more flavor. I also added mixed seasoning and dried thyme in the chicken broth before cooking the quinoa. Using this cooking method, the quinoa itself is full of flavor on its own. To be time efficient, while the quinoa is simmering, prepare and cook the mushrooms and onions. The dried thyme gives this dish a fall aroma in kitchen. This side dish is not only good as part of an everyday meal, it is also good for any celebration and holiday occasions. Since quinoa is a great plant-based protein source, use vegetable broth instead of chicken broth to make this a plant-based dish.

Ingredients:

Quinoa:

• 1 cup uncooked dry quinoa

• 1 ¾ cups chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon mixed seasoning powder (i.e. Mrs. Dash)

• Mushroom Mixture

• ½ tablespoon olive oil

• 1 cup chopped onion (~1/2 medium onion)

• 1 tablespoon chopped garlic

• 2 ½ cups sliced Bella mushrooms (brown mushrooms)

• 1 teaspoon mixed seasoning powder (Mrs. Dash)

• ¼ teaspoon salt

Instructions:

1. Rinse dry quinoa with water until water turns clear

2. Place rinsed dry quinoa in a pot with chicken broth, dried thyme and mixed seasoning powder then cook on the stove on medium high heat until the broth boils

3. Cover quinoa with lid, turn down the heat to low and simmer for 15 minutes

4. Chop the onions and slice the mushrooms while simmering the quinoa

5. Sautee the onions, mushrooms, garlic, mixed seasoning powder and salt with olive oil on medium high heat for 5 minutes or until all the moisture from the onion and mushrooms are gone

6. When ready, turn the stove off and let the cooked quinoa sit without the lid for 5 minutes

7. Use a fork to fluffy up the quinoa

8. Combine quinoa with the sautéed mushroom mixture and mix well

9. Serve immediately as a side dish