- 1 C tri colour quinoa
- 2 C vegetable or chicken stock (depending on the main dish)
- 1 ½ C chopped mushrooms-portabello, morel, porcini, and button
- 2 large shallots, sliced
- 2 Tbl scallions, sliced
- 2 Tbl butter
- Soak quinoa for 30 minutes in water. Strain and toss in frying pan on medium heat with 1 tablespoon of butter to lightly toast. Transfer to pot and add the stock.
- Cook according to directions on the package. In the meantime, sauté the mushrooms and shallots in the other tablespoon of butter until most of the moisture has been removed. Add to the cooked quinoa.
- Top with a few scallions and serve.
- Measure out the dry quinoa. After cooking, 1 cup of dried quinoa will expand to about 3 cups of quinoa.
- Rinse the quinoa well under cold water in a fine mesh sieve (the seeds are quite small). Put the quinoa in a saucepan and add cold water. Use 2 cups of water for every cup of quinoa. Add a pinch of salt.
- Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer. Simmer for 15-20 minutes. The quinoa should look slightly translucent when it’s cooked.
- If the quinoa is tender but there is excess water in the bottom of the saucepan, take the lid off until the water evaporates. When done, turn off the heat and put the lid on and let sit for 5 minutes.
- Use a fork to fluff up the quinoa and serve.