For some reason I have been loving shallots lately. I think it’s because they are a lot milder than onions, and just the perfect size when you’re either cooking for one, or just need a little bit of onion flavor.
I had some leftover vegetable broth from my ramen dinner the other night, and was craving quinoa. In my on going effort to use up items in my kitchen, this all fit in perfectly, as I had mushrooms I wanted to use, as well as a sage and mushroom infused olive oil my aunt sent me at Christmas. It really does make a difference in this vegan, gluten-free dish, but if you don’t have any, just add some fresh chopped sage to the mushrooms when you are cooking them. Just be careful not to burn the leaves.
Mushroom and Sage Quinoa
By Michelle Maskaly
1 cup tri-color quinoa
2 cups vegetable broth
2 shallots, chopped
2 cloves garlic, chopped
8 large baby bella mushrooms, chopped
2 tablespoons mushroom and sage infused olive oil
Fresh chopped sage leaves
In a pot bring the quinoa and vegetable broth to a boil. Simmer for 10-15 minutes or until most of the broth is absorbed.
Heat the oil and add the mushrooms, shallots and garlic. Cook just until tender.