1 cup quinoa
2 cups vegetable stock, low sodium or no-salt-added
1 pound fresh mushrooms, chopped
2 – 6 cloves fresh garlic, finely chopped
4 green onions, white and light green parts, finely sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 fresh lemon, juiced and zested
1/4 cup white balsamic vinegar
1 teaspoon freshly ground black pepper
Rinse quinoa in cold water, drain. Combine quinoa and vegetable stock, cook about 15 minutes or until quinoa is done.
While quinoa is cooking, place mushrooms in a saute pan over medium heat. When mushrooms begin to give off juice, add garlic and continue to cook until mushrooms are cooked to your liking.
Combine quinoa, mushrooms and remaining ingredients in large bowl and gently combine. Serve at room temperature.
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