Lately I’ve been posting pictures of flowers and nature, I thought I’d switch it up today and give you a recipe!
1 cup of white quinoa
4 tablespoons of Olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 cups of mushrooms
1/2 cup of white wine (dry) or juice from one lemon
2 cups of broth (any kind you want)
Lemon zest (optional)
1/2 cup of cooking cream or more broth (I used half & half)
1/2 cup of Parmesan cheese
In a large skillet heat the oil. Brown the garlic, onion, and mushrooms. Add the white quinoa to the skillet mixture and toast the grains for about 30 seconds. Add the wine or lemon juice and let it be absorbed. Quickly add half the broth and cover over low/med heat. Wait until absorbed to add the remainder of the broth and cover again. When almost all of the broth is absorbed, add the heavy cream, lemon zest (optional) and parmesan cheese. Mix together and serve.
I added the scallops as an optional item.
Melt butter in a frying pan, add garlic and lemon juice to your liking. Next add the scallops, turning over once to brown each side.
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