Roasted Mushrooms with Herbed & Cheesy Quinoa

 

INGREDIENTS
Roasted Mushrooms
16 ounces baby bella mushrooms
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
3 sprigs thyme, leaves only
zest of one lemon

Herbed & Cheesy Quinoa
1 cup quinoa
2 cups water
1/2 cup parmesan cheese, grated
1/4 cup chopped parsley
1/4 cup green onions, thinly sliced
1 clove garlic, pressed, grated, or minced
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
juice of one lemon
black pepper to taste
2 tablespoons pepitas, toasted or raw

INSTRUCTIONS

To prepare your mushrooms, preheat your oven to 425 degrees and line a large rimmed baking sheet with parchment paper or foil for easy clean up.

Cut the mushrooms in quarters (leave small ones whole), and place them on the prepared baking sheet. Drizzle the olive oil, sprinkly salt, thyme leaves, and lemon zest, and toss until the mushrooms are evenly coated. Roast the mushrooms until tender, about 15-16 minutes, tossing halway through.

Meanwhile, prepare the quinoa. Combined the quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer. Cook until the quinoa has absorbed all of the water, about 15-20 minutes.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Add the parmesan, half the parsley, onions, garlic, salt, and olive oil. Stir to combine. Mix in lemon juice and black pepper, to taste.

Pour the quinoa into a small serving platter. Top with roasted mushrooms and their extra juices, then sprinkle pepitas and parsley. Drizzle with olive oil or even add more parmesan cheese. Enjoy!