Quinoa and Cremini Mushrooms

Serves: 6
Preparation: 10 Minutes
Cooking: 20 Minutes

1 ½ Cups (12 oz/375 g) Quinoa
2 teaspoons Olive oil
8 oz (250g) cremini mushrooms, sliced
1 cup (8 fl oz/250 ml) vegetable broth
1 onion, chopped
2 cups (16 fl oz/ 500 ml) water
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
¼ red bell pepper (capsicum) diced
1 tablespoon chopped fresh-flat leaf (Italian) parsley.

1- In a heavy frying pan over medium-high heat, toast the quinoa, stirring, until darkened slightly, 2-3 minutes. Remove from the heat
2- In a large nonstick frying pan over medium heat, heat the olive oil. Add the mushrooms and onion and saute until softened, 3-5 minutes.
3- In a small saucepan, bring the broth and water to a boil. Add to the mushroom mixture. Stir in the quinoa, thyme and pepper. Reduce heat to low, cover, and simmer until the quinoa is just tender and all the liquid is absorved, 8-10 minutes.
4- To serve, stir in the bell pepperand parsley and transfer to a platter.

Per serving:�
Calories: 257
Kilojoules: 1,074
Protein: 9g
Carbohydrates: 52 g
Total Fat: 3g
Saturated Fat: <1g
Cholesterol: 0 mg
Sodium: 176 mg
Dietary Fiber: 7 g