Butter Garlic Mushroom Quinoa

Instructions

1. In a rice cooker place 1 cup dried quinoa, 2 cups warm water, 1 chicken bullion cube. Place in microwave on high for 14 minutes. If you do not have a rice cooker you can make it on the stove top in a sauce pan. Place all ingredients in the sauce pan and simmer on low until all liquid is absorbed stirring occasionally to integrate bullion cube. Do NOT add salt if using bullion cube. If you prefer less salt use half a cube instead. * You may also use liquid chicken or vegetable broth in place of water.
2. Prep all ingredients by washing and drying the mushrooms, remove all stems and slice about 1/4 thick and chop 2 TBS of fresh parsley.
3. In a medium sauce pan put 2 TBS of olive oil and 1 TBS of butter. When the butter begins to melt use a garlic press and squeeze in 3 cloves of garlic. Keep heat on medium low and stir constantly so the garlic does not burn.
4. Once it becomes fragrant add in sliced mushrooms turn heat to medium high and stir frequently until all water from the mushrooms has evaporated.
5. Once mushrooms are cooked and mostly dry add 1/4 cup of dry white wine and stir. Once the wine cooks off your mushrooms are done. Turn off stove and remove from heat.
6. Fluff cooked quinoa then add mushroom mixture and mix together. Top with chopped parsley and add salt and pepper to taste. Enjoy!