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Quinoa Risotto with Mushrooms and Thyme

Quinoa whose name means "mother grain" is indigenous to Peru and dates from the time of the Inca civilization. Compared to other grains, quinoa is very high in protein and relatively low in carbs.

Quinoa (keen-wa) is a grain that is a complete protein that has all Nine essential amino acids for good health. It can be found in the organic section of most grocery stores.

1 cup quinoa
1 tblesp olive oil
1 1/2 cups chopped onion
1 garlic clove pressed or minced
1 8oz package sliced crimini muchrooms (baby bella) 6oz fresh shitake mushrooms, sliced
3 teasp chopped fresh thyme or 1 teasp dried
1 cup dry white wine
Grated parmesan cheese

Directions:

• Bring 2 cups salted water to boil in medium saucepan.
• Add quinoa, reduce heat to med-low, cove aimer until tender and water is absorbed. About 15min.
• Meanwhile, heat oil in a large skillet over medium high heat.
• Add onions until onions start to brown, 5 min.
• Add garlic; stir 30 seconds.
• Add mushrooms and thyme.
• Sauté until mushrooms are tender, 6 min.
• Add wine; stir until wine is reduced and liquid is syrupy, 3 minutes.
• Mix quinoa into mushroom mixture; season with salt and pepper.
• Pass cheese on the side.