parmesan truffle quinoa with mushrooms and tomatoe
You don't have to use truffle oil but it gives it a wonderful earthy taste. Don't use to much or it will over power the dish. I am always trying to find different side dishes to serve and this is a great choice to mix things up.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
2 to 4
Ingredients
- 1 cup quinoa cooked according to pkg.
- 1 1/2 cups fresh mushrooms chopped
- 2 small shallots minced
- 3 cloves garlic minced
- 1 tablespoon black truffle oil
- 1/2 pint cherry tomatoes halved
- - shredded parmesan
- - salt and pepper to taste
How To Make parmesan truffle quinoa with mushrooms and tomatoe
-
Step 1Place truffle oil in large skillet. Saute onions, garlic and mushrooms until mushrooms are browned. If you need a little more oil add olive oil. Stir in quinoa. Cook a couple of minutes. Stir in tomatoes and season with salt and pepper.
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Step 2Sprinkle parmesan on before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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