Creamy Lemon Mushroom Quinoa

Creamy Lemon Mushroom Quinoa

Looking for another recipe to incorporate the super healthy quinoa in your meal plan? Well, if you have left over mushrooms from making your own Cream of Mushroom Soup and a leftover lemon from the Lemon Rosemary Chicken, you can use them up with this yummy quinoa dish! 

Ingredients:

  • 1 cup dry quinoa
  • 2 cups chicken broth (optional)
  • 2 cups mushrooms sliced
  • 3 T butter
  • 2 cups heavy whipping cream
  • juice from 1 lemon
  • salt & pepper to taste
  • parmesan cheese to sprinkle on top

Cook quinoa according to package directions using the broth instead of water.  {If you made broth with the Lemon Rosemary Chicken here’s a great opportunity to use it!} While quinoa is cooking, saute mushrooms in a frying pan with the butter.  Once mushrooms are cooked add the lemon juice and stir for a minute or two.  Add cream and stir together on medium low heat until sauce is reduced by half.  Once quinoa is cooked serve topped with sauce and sprinkle with cheese.  Capers or fresh chopped parsley would be nice garnishes too!

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