Roasted Mushroom and Pecan QuinoaRecipe by Chef Michael Williams

Directions

1. 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.
2. Carefully add the chicken broth or water as well as the chopped dates, salt and paprika.
3. 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.
4. 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.
5. Now add the onions and sauté for a few more minutes stirring regularly until the onions start to brown.
6. Now add the garlic and sauté for a further 2 minutes stirring regularly.
7. Add the thyme and pecans and season with salt and lots of fresh ground black pepper.
8. Finish the dish with the soy sauce, stirring well and then add the quinoa, stirring to combine and serve warm.