Quinoa and Gruyere with Sauteed Mushrooms

2 tablespoons of olive oil
1 clove of garlic, minced
1/2 onion, chopped
2 cups of quinoa, rinsed
1 cup of good quality dry white wine
1 teaspoon of sea salt
2 cups of water
2 big pinches of red pepper flakes
1 pound of mushrooms, sliced 1/4 inch thick
Freshly ground black pepper
4 oz of Gruyere cheese, shredded

Heat 1 tbsp of oil in a large saucepan over medium high heat, then add garlic and onion and saute for 5 minutes, or until onion is soft. Add quinoa, wine, and 1 tsp of salt bring to boil and continue cooking for 3-4 minutes, until the liquid has reduced a bit.

Add the water, return to boil, then lower the heat, cover and simmer for about 25 minutes, or until the quinoa opens up, revealing the little spiral, and is soft and pleasant to chew.

Meanwhile, heat the remaining 1 tbsp of oil, along with the chili flakes and a little salt if desired. Stir in the mushrooms, and cook without stirring for a few minutes, until they have begun to brown and release their juices. Then shake the skillet every few minutes until the mushrooms are evenly browned, about another 4 minutes. Remove from heat and season with black pepper.

Once the quinoa is perfectly tender, drain off any extra liquid and stir in the cheese. Ladle into bowls and top with mushrooms.

Number of Servings: 5

Recipe submitted by SparkPeople user MADEMCHE.