A hearty side dish for mushroom lovers that can be served either warm or cold.

Ingredients:

1 cup red, black, or mixed quinoa

2 cups water

vegetable soup broth OR salt to taste

medley of 3 varieties of fresh mushrooms: portabella, cremini, white mushrooms

olive oil for cooking

splash of balsamic vinegar

4 cloves of garlic, minced or pressed

Instructions

Rinse quinoa. Sauté quinoa in nonstick pan for 5 minutes, tossing regularly to avoid burning. Combine quinoa with water and broth in a medium saucepan.

Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Set aside.

Heat the olive oil in a medium saucepan, add the garlic. Once the garlic is lightly browned, add the mushrooms and balsamic vinegar. Sauté until the mushrooms are well cooked.

Toss the sautéed mushrooms in with the quinoa and serve.