| Ingredient | ULF # | Portion |
|---|---|---|
| Santa Lucia Quinoa | 381299 | 1 cup |
| Forest Mushroom Wild Bunch Mushrooms | 128819 | 1 lb. |
| Winona Shredded Parmesan | 211888 | 2 Tbsp. |
| Corto Olive Oil | 267794 | 1 Tbsp. |
| ULF Minced Garlic | 298675 | 2 1/2 tsp. |
| Diamond Crystal Kosher Salt | 308710 | to taste |
| ULF Black Pepper | 299347 | 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
