I seldom making the same recipe twice in a month. Even before I had a blog, I was always trying new recipes or tweaking old favorites. So it tells you how much I loved this recipe when I not only made it twice in the same month, I made it twice in the same week.
If you have never tried Quinoa before there are two things to remember, 1. It is pronounced keen-wa. 2. Always rinse your Quinoa well. It is covered in a bitter substance called saponin. If you don’t rinse it you aren’t going to like Quinoa at all.
The original recipe called for three wedges of Laughing Cow cheese instead of shredded cheese and for the mixture to be made into patties and fried crisp. You can certainly, do that if you wish.
Mushroom and Cheese Quinoa
1/2 cup quinoa, uncooked
1 cup water
1 TBS Worcestershire sauce
2 oz mushrooms, chopped, about 5 medium, whole mushrooms
1/2 small onion, diced
1/2 cup shredded cheese
Salt and pepper, to taste
⋅In a medium sauce pan, combine the water and Worcestershire. Add the quinoa and bring to a boil. Cover, reduce heat to a simmer. Cook for 10-15 minutes then fluff with a fork. Meanwhile, spray a skillet with nonstick cooking spray and sauté the onions until soft. Add mushrooms and cook for 5 more minutes. Add salt and pepper, to taste. Add the cooked quinoa to the onion and mushrooms. Stir in the cheese. ⋅In a non-stick skillet or griddle, sear quinoa for 3-4 minutes. Flip and sear for 3-4 more minutes. The crisper you can get the quinoa mixture the better it will taste.
Adapted from My Skinny Sweet Tooth