Quinoa Risotto W/ Mushrooms And Thyme

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 garlic clove, pressed
• 1 8-ounce package sliced crimini (baby bella) mushrooms
• 6 ounces fresh shiitake mushrooms, stemmed, sliced
• 3 teaspoons chopped fresh thyme, divided
• 1 cup dry white wine
• Grated Parmesan cheese

1. Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and saute until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautee; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
3. Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.
4. Per serving: 320.1 kcal calories, 32.1 % calories from fat, 11.4 g fat, 2.3 g saturated fat, 10.0 mg cholesterol, 38.3 g carbohydrates, 13.1 g dietary fiber, 6.2 g total sugars, 25.2 g net carbohydrates, 16.8 g protein

quinoa, olive oil, onion, garlic, crimini, shiitake mushrooms, fresh thyme, white wine, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/quinoa-risotto-w-mushrooms-and-thyme-52613521 (may not work)