Serving Size: 1/2 cup | Serves: 6

Ingredients:

• 1 cup uncooked quinoa
• 1 tablespoon oil (canola, olive, or vegetable)
• 1 package (8 ounces) fresh sliced mushrooms
• 1 onion, diced (about one cup)
• 2 cloves garlic, minced
• 1/2 teaspoon dried herb (basil, oregano, thyme)
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• Optional: shredded cheese (mozzarella, parmesan, Swiss)

Directions:

1. Cook quinoa according to package directions. Reserve 1 1/2 cups for this recipe. Store remaining quinoa for use in another recipe.
2. Heat oil in a skillet over medium-high heat. Add mushrooms, onion, garlic, dried herb, ground black pepper, and salt. Cook 6 minutes, until mushrooms and onions are tender, stirring often.
3. Stir reserved 1 1/2 cups quinoa into a skillet of cooked vegetables.
4. Top with shredded cheese, if desired.

Nutrition information per serving:
100 calories, 3.5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 105mg sodium, 14g total carbohydrate, 2g fiber, 2g sugar, 4g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website.
For more information, recipes, and videos, visit Spend Smart. Eat Smart., spendsmart.extension.iastate.edu.