Quinoa With Wild Mushrooms

Another simple summer recipe. No deep thoughts or family anecdotes.

Just lovely food, inspired by beautiful produce from our local farmer's market.
When you have fabulous ingredients, the simplest application lets them shine.

This is my favorite way to serve the GORGEOUS wild mushrooms I purchase every week from Adam's Mushrooms, one of my favorite vendors at our downtown Puyallup Saturday Farmer's Market. He always has SUCH a beautiful selection.

I love the simplicity or this recipe and the way it shows off the mushrooms!! I usually double or triple this recipe, especially when I have guests - it disappears quickly, even as a side dish!

Quinoa With Wild Mushrooms
- 1/2 cup quinoa
- 1 cup vegetarian "beef-style" or mushroom stock
- 2 shallots (or 1/2 cup minced mild onion)
- 1 cup thinly sliced wild mushrooms of your choice (I LOVE the bright colors of lobster mushrooms but chanterelles or morels are also delicious here!)
- 1/4 teaspoon finely minced fresh rosemary
- 2 Tbsp. white wine (or water with a few drops lemon juice)
- 1 cup chopped fresh baby spinach or other greens (optional)
- 2 tsp olive oil

Combine quinoa and stock in small saucepan.
Cover and bring to a boil.
Reduce heat and simmer until done, about 15 minutes (or cook quinoa in broth however your package says).

Finely chop shallots and thinly slice mushrooms.
In a small skillet heat olive oil.
Add shallots, mushrooms, white wine and rosemary.
Sauté until tender and wine has evaporated and cooked down, about 5 - 7 minutes.
Toss in greens, if using, let wilt another minute or less.
Stir into quinoa.
Spoon into a serving dish, garnish with more rosemary and serve.
Quick, simple, delicious!