Recipe by Chef Michael Williams
Roasted Mushroom and Pecan Quinoa
- Prep time 26 mins
- Cook time 20 mins
- Ready in 50 mins
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Roasted Mushroom and Pecan Quinoa
Ingredients
Directions
- Start with the quinoa. Preheat the pot you are going to cook the quinoa in with the burner set to about ¾’s heat. Add the quinoa and toast it, stirring frequently until it is lightly toasted.
- Carefully add the chicken broth or water as well as the chopped dates, salt and paprika.
- Reduce heat to low, cover the pot and simmer for 10 minutes. Remove from the heat and let it sit with the lid on for another 10 minutes.
- Meanwhile, preheat a large fry pan on ¾’s heat. Add the coconut oil or butter and then the mushrooms. Sauté, stirring regularly until they start to brown.
- Now add the onions and sauté for a few more minutes stirring regularly until the onions start to brown.
- Now add the garlic and sauté for a further 2 minutes stirring regularly.
- Add the thyme and pecans and season with salt and lots of fresh ground black pepper.
- Finish the dish with the soy sauce, stirring well and then add the quinoa, stirring to combine and serve warm.
Variations
Add in extra veggies…cabbage, kale, carrots, peppers.
