| Ingredient | ULF # | Portion |
|---|---|---|
| Rema Santa Lucia Quinoa | 381299 | 1 cup |
| Rema World Horizon Imported Mushroom Stems & Pieces | 188409 | 1 lb. |
| Cucina Andolina Shredded Parmesan | 211880 | 2 Tbsp. |
| Rema Santa Lucia 75% Canola/25% Extra Virgin Olive Oil Blend | 267741 | 1 Tbsp. |
| Baron Spices Minced Garlic | 290852 | 2 1/2 tsp. |
| Diamond Crystal Kosher Salt box | 308709 | to taste |
| Barron Spices Black Pepper | 280898 | to taste |
In a large saucepan with 2 cups water, cook quinoa according the package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic, and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
Serve immediately, garnished with Parmesan, if desired.
Serves: 6
