Portabella Mushroom Quinoa

One of my tricks for cooking perfect Quinoa is to cook it by itself with only water.  This way, I ensure I get the right texture on the quinoa and my vegetables and aromatics come out caramelized and not overcooked.  

Quinoa is not only a superfood, it is also gluten free and lower in carbohydrates than it tastes.  This "beefy" comfort dish will leave you feeling full and warm.  Give it a try.  I know you will love it!

Portabella Mushroom Quinoa
10 small Portabella Mushrooms
1 large Yellow Onion
2 Tablespoons Olive Oil
1/2 can Massel "Beef" Bouillon
1 Cup Quinoa (Red, White, Yellow or Multi-Color)
3 Cups Water
Salt and Pepper (to taste)

Begin by dicing onion and mushrooms.  Heat a large saute pan with oil and add mushrooms and onions.  Saute on medium low heat and add bouillon powder, stiring occasionally.  Continue sauteeing on low heat until mushrooms and onions carmelize, reducing by half.  Turn off heat and set aside.

Meanwhile, in a separate pot add 3 cups water and 1 cup quinoa.  Bring to a boil, stir and reduce heat to simmer.  Put lid on pot and set timer for 15 minutes.  When quinoa is finished, add it to mushroom mixture.  Stir to combine.  Serve immediately or allow to cool and store in refrigerator.  Reheats well.  Can be garnished with salt and pepper, as desired.

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