Ingredients:
- 1 cup of uncooked quinoa
- 1/2 tbsp. of olive oil
- 8 oz. cremini mushrooms
- 3 sprigs of fresh rosemary
- 2 cloves fresh garlic
- Dash of pink himalayan salt
- Dash of black pepper
- 1/2 tbsp. of nutritional yeast
- 1/3 cups of pine nuts
- 2 cups of water
Directions:
- Start off by first rinsing 1 cup of uncooked quinoa under cold water
- In a medium sized pot, add 1 cup of uncooked quinoa with 2 cups of water
- Bring the water and quinoa to a boil, and then turn on low heat
- Cover the pot and let the quinoa cook on low for 15-20 minutes, or until the liquid is absorbed
- While the quinoa is cooking, in a pan on medium heat, add the olive oil
- As the oil is heating up, dice the garlic, wipe down the mushrooms with a damp paper towel, and then slice the mushrooms
- Once the oil is hot enough, add the garlic and the rosemary sprigs, allow to cook for 1-2 minutes
- While the garlic and rosemary are cooking, in a toaster oven, toast your pine nuts until golden brown
- Add the mushrooms to the garlic and rosemary olive oil, season with garlic powder, salt, pepper, and nutritional yeast and let cook for 5-7 minutes
- To plate, add about 1/2 cup of cooked quinoa to your plate, add mushrooms, garnish with toasted pine nuts, and enjoy!
