Quinoa and Brie with Sautéed Mushrooms

Yield: serves 2

Heidi Swanson recipe for Quinoa and Brie with Sautéed Mushrooms

Ingredients:

• 1 tablespoon clarified butter
• 1 small clove garlic, peeled and minced
• 1 shallot, peeled and minced
• 180 grams quinoa, rinsed
• 120 ml white wine, dry
• 1/2 teaspoon salt
• 240 ml water
• 1 pich red pepper flakes
• 250 grams mushrooms, sliced 0,5 cm thick
• 1 teaspoon clarified
• black pepper freshly ground
• 60 grams Brie cheese

Instructions

1. Heat the butter in a large saucepan over medium-high heat, add the garlic and onion and sauté for 5 minutes. Add quinoa, wine and salt, bring to a boil, and continue boiling for 3 – 4 minutes, until de liquid has reduced a bit.
2. Add water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes,or until the quinoa opens up, revealing a little spiral, and ist soft and pleasant to chew.
3. Meanwhile, heat a large pan over high heat, stir in the musrooms and cook withour stirring for a few minutes, until they have begun to brown and release their juices. Then shake the pan every few minites until the mushroomse are evenly browned, abour4 4 minutes more. Remove from heat, let cool a bit. Then add the teaspoon butter, a pinch of salt and red pepper flakes, stir and adjust the seasoning.
4. Once the quinoa is perfecty tender, drain off any excess liquid – there was none – and stir in the cheese. Ladle into a deep plate and top with the mushrooms. Enjoy Quinoa and Brie with Sautéed Mushrooms

total time: 45 minutes
preparation time: 5 minutes
cooking/baking time: 35 minutes