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With the weather hitting 90 degrees this week, I think it’s safe to say that bikini season is officially here. So in an attempt to shed off all that donut weight, Jason and I have really been trying to get into this whole “clean-eating” situation. And instead of our usual carb-loaded french-fry-onion-ring-deep-fried side dishes, I decided to make a healthy, protein-rich side dish. That is, after we’ve had our morning cup of coffees and maple bars.
HOW TO MAKE GARLIC MUSHROOM QUINOA
1 cup quinoa
1 tablespoon olive oil
1 pound cremini mushrooms, thinly sliced
5 cloves garlic, minced
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
Serve immediately, garnished with Parmesan, if desired.