I have a crush on a girl. It’s true! She doesn’t know this yet, but she will if she reads this post. As you know, Dear Reader, I started taking my little blog more seriously in July of last year. To get started, I joined a few Facebook groups of other bloggers to share some of my content and to learn the ropes. One blogger, particularly, stood out for me. She prepares meals and dishes which I would serve to my friends and family, she seems authentic, down to earth, and non-pretentious about her food. Her food is all about feeling comfortable in the kitchen and eating homemade foods which won’t break the bank. Her name is Amanda, and her blog is affectionately called The Chunky Chef.
This dish was actually inspired by Amanda’s Garlic and Mushroom Quinoa. I was perusing her blog, as I normally do, and came upon this one dish. As you know, my new found love for mushrooms has found me searching for ways to incorporate the ingredient into our day-to-day meals. Amanda’s recipe was easy to follow, and used cremini mushrooms, which to me, are the best kind! I knew I had to make this dish!
The only difference between her dish and mine is heat. I added a small amount of finely diced chilies just to add my own little spin, and besides, it’s very cold here in Toronto, and the heat was a welcomed addition!
Here’s the recipe, but please be sure to visit Amanda’s blog to read her recipe as well. Just don’t tell her I sent you, or my secret foodie love affair might be revealed! 😉
Sautéed Mushroom Garlicky Quinoa
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound cremini mushrooms, thinly sliced
- 5 cloves garlic, finely minced
- 1/2 teaspoon dried thyme
- 2 tablespoons parmesan, grated
- 1/4 teaspoon dried red chili flakes, optional
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Cook the quinoa according to the instructions on the package. Set aside.
In a large sauté pan on medium heat, add the olive oil and butter. Sauté the mushrooms until very well done. (Strive for a meatier tasting mushroom by cooking for a longer period of time. Of course, you can stop cooking the mushrooms whenever you have reached the desired outcome for your personal tastes.)
Add the garlic, chilies, and thyme. Stir into the mushrooms. Allow the garlic to heat through.
Add the cooked quinoa, season with the salt and pepper and stir all the ingredients together until the quinoa has heated through once more.
Serve piping hot with a sprinkling of freshly grated parmesan.