Sautéed Quinoa with Mushrooms and Goat Cheese
Ingredients
- 8.82 oz Paris mushrooms
- 2 onions
- 1 garlic clove
- 5.29 oz goat cheese
- 3.53 oz quinoa
- 3.38 fl oz chicken broth
- 1 tbsp olive oil
- 1 tsp cornstarch
- Salt
- Pepper
Instructions
- Peel and slice the onions, peel and chop the garlic. Wash the mushrooms and slice them. Cut the goat cheese into large cubes.
- Rinse the quinoa thoroughly, then cook it in twice its volume of water for about 10 minutes from boiling. Drain any remaining water and let it sit covered for 10 minutes.
- Meanwhile, sauté the onions, garlic, and mushrooms in a pan over high heat with the olive oil until the vegetables are golden.
- Deglaze with the chicken broth when the vegetables are browned and dissolve the cornstarch in it. Add the quinoa, mix well, season with salt and pepper, and cook for a few minutes. Then add the goat cheese and serve immediately.
Video
Notes
Sautéed Quinoa with Mushrooms and Goat Cheese
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Sautéed Quinoa
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