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^[2]Here’s another quick and easy recipe. This time it’s white, or pearl, quinoa with broccoli and baby bella mushrooms.

Lately I’ve been trying harder to eat up all the produce in the house before it goes bad. As it gets warmer outside (and a little warmer inside, too), the produce just doesn’t last as long. I had some mushrooms I bought to put in the stir fry we had last week. I completely forgot about them until I was cleaning up the kitchen after dinner.

So, then I still had mushrooms to cook — and fast. So here’s the dish I came up with. It was really good, but if I did it again I’d probably add some more vegetables — maybe some red peppers would be nice.

Quinoa with Broccoli and Mushrooms

Ingredients:

1 Cup white (pearl) Quinoa
2 Cups chicken broth
1 TBSP butter (or olive oil)
1 Cup mushrooms, sliced (I used baby bellas.)
1 stalk broccoli, cut into small crowns

Directions:

1. Put the quinoa and the chicken broth in a medium saucepan. Bring it to a boil over high heat, then cover and reduce heat. Let it simmer for 15 – 20 minutes until all the water is absorbed.
2. Melt butter in a medium skillet over low heat. Raise the heat to medium-high and add the mushrooms. Then, add in the broccoli and cover. Lower the heat and let it simmer for about 10 minutes.
3. When the quinoa is done, mix in the mushrooms and broccoli.

Additional Notes:

• If you like your broccoli a little more tender, you can pre-cook it in the microwave with a little water for 2-3 minutes.
• Add whatever vegetables you have on hand. I can think of plenty additions that would add color and/or flavor: red peppers, onion, garlic, etc.

Related Links around the web:

• For more recipes with mushrooms check out The W.H.O.L.E. Gang’s Friday Foodie Fix ^[3].
• For more recipes with broccoli, check out this edition of Friday Foodie Fix ^[4].
• For more recipes with quinoa, check out this edition of Friday Foodie Fix ^[5].