Quinoa Risotto with 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
1/2 cup dry white wine*
salt & pepper, to taste
Grated Parmesan cheese* (optional - not included in nutritional info)

Heat oil in large skillet over medium-high heat. Add onion, mushrooms, garlic, and thyme and sauté until onion begins to brown, 5-6 minutes. Add quinoa, stir to coat. Add wine; stir until wine is absorbed, about 2 minutes. Add 2 cups water, bring to a boil, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13-15 minutes.

Season with salt and pepper. Pass cheese separately (if using).


Serving Size: Serves 6 as a side dish