Quinoa and Mushroom Risotto - Superfoods

INGREDIENTS:
1 cup quinoa, rinsed and cooked
1 tablespoon unsalted butter
1 white or yellow onion, chopped
2 garlic cloves, finely minced
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme
Zest of 1 lemon
1 cup frozen peas, thawed
1 cup dry white wine
Grated Parmesan cheese
Salt and pepper, to taste

INSTRUCTIONS:
1. Cook quinoa.
2. Prep vegetables.
3. In the large pot, sweat the onion in the butter til translucent.
4. Add garlic, turn up heat and saute 1-2 minutes.
5. Add mushrooms, thyme, and lemon zest, cook for 6 minutes.
6. Add peas and wine, cook on high 1-2 minutes (until reduced).
7. Remove a tiny bit of the mushroom mixture to use as garnish.
8. When wine is thick, add quinoa, cook for 1 minute.
9. Fold in parmesan cheese.
10. Season with salt and pepper.
11. Serve garnished with thyme, peas and mushrooms.

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