In a deep sauté pan over medium heat, melt 1 tablespoon butter and cook the mushrooms, onion, and thyme until the onion is soft and translucent (about 8 minutes). Add the garlic, season with salt and pepper, and add the quinoa. Stir to coat the quinoa, it should be shiny from the melted butter (add more if needed). Cook, stirring, for a few minutes until the quinoa is opaque and smells nutty.
Add the wine, let it bubble, and reduce by half (about 3 minutes), then add the chicken broth, a ladle at a time. Let the broth get fully absorbed before adding more broth. Once the quinoa is tender and creamy, take off heat and add the remaining one tablespoon of butter and the parm. Stir to combine.
Drizzle with pesto. Serve immediately.
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|Serving Size: 1 Serving (4470g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 784 (25%)|
|Amt Per Serving||% DV|
|Total Fat 87.1g||116 %|
|Saturated Fat 47.1g||235 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 183mg||56 %|
|Sodium 1832.5mg||63 %|
|Potassium 7540.2mg||198 %|
|Total Carbohydrate 526.5g||155 %|
|Dietary Fiber 85.5g||342 %|
|Sugars, other 441g|
|Protein 80.4g||115 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3094
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