Quinoa with Mushrooms and Snap Peas
- Cook quinoa in rice cooker with chicken stock instead of water.
- Saute 4 sliced mushrooms, 1 sliced green onion and about 8 snap peas cut into thirds in olive oil. Add 1 tsp fresh thyme and 2 TB balsamic vinegar and cook down about 5 minutes.
- When quinoa is done, remove from rice cooker, add to saute pan and mix together.
- Season with salt and pepper.
- Top with chopped peanuts and 1/3 cup crumbled goat cheese.
Can add baby spinach to saute pan and let wilt a bit after you add the quinoa.
Tasty!
