Name: Garlic Mushroom Quinoa with Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup uncooked quinoa; 1 pound Brussels sprouts; 1 tablespoon olive oil; 1 pound cremini mushrooms, thinly sliced; 4 cloves garlic, minced; 1/2 teaspoon dried thyme; Salt and pepper; 2 tablespoons grated Parmesan cheese; Fresh thyme, for garnish

Garlic Mushroom Quinoa with Brussels Sprouts

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Replacing rice with quinoa can make a huge difference in terms of nutrition. It’s higher in potassium, protein, calcium, iron, and much more, making it a food that ought to be a staple in everyone’s diet. The sharp garlic ﬂavor gives this dish plenty of personality.

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 6
Category: Sides & Sauces

Ingredients

Scale

1 cup uncooked quinoa
1 pound Brussels sprouts
1 tablespoon olive oil
1 pound cremini mushrooms, thinly sliced
4 cloves garlic, minced
1/2 teaspoon dried thyme
Salt and pepper
2 tablespoons grated Parmesan cheese
Fresh thyme, for garnish

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Instructions

In a large saucepan, cook the quinoa according to the package instructions. Pour into a large bowl and set aside.
In a large saucepan, blanch the Brussels sprouts in 2 cups salted water over medium-high heat for 5 minutes. Remove from the water and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, garlic, and dried thyme, and cook, stirring occasionally, for 3 to 4 minutes until tender. Season with salt and pepper to taste. Stir the mushrooms and Brussels sprouts into the quinoa until well combined.
Serve immediately, topped with the Parmesan cheese and fresh thyme.

Find it online: https://foodgardening.mequoda.com/recipe/garlic-mushroom-quinoa-with-brussels-sprouts/