Quinoa with Mushrooms

This is a recipe that I received from Andrea Immer Robinson with a wine shipment. The pairing was a South African blend of Syrah, Grenache and Mourvedre. The wine had some peppery as well as gamey notes with just enough fruit. I'd suggest a good quality Sangiovese (preferably Italian) as an alternate idea.

And it paired/pairs beautifully with this healthy earthy dish. Its first life was as a side dish to some roast pork. I added some cooked shrimp and a drizzle of olive oil to the leftovers for a yummy and good for me lunch.

Quinoa with Mushrooms
Makes 4-6 servings.

2 tablespoons unsalted butter
2 shallots, finely minced
6 ounces mushrooms (shiitake are suggested, but I used button mushrooms with no ill effects.)
Salt and pepper
1 cup quinoa
1 1/4 cups chicken broth
1 tablespoon chopped fresh thyme (or 1/2 tablespoon dried thyme)

In a medium skillet, melt the butter on medium heat. Add the shallots and cook, stirring occasionally, until softened. Add the mushrooms and season with salt and pepper to taste. Raise the heat to medium high and cook, stirring frequently, until the mushrooms are tender and beginning to brown slightly. Remove from the heat and set aside.

Meanwhile, rinse the quinoa in cold water and drain. Bring the stock to a boil and add the quinoa. Cover, reduce the heat and simmer for 12 minutes. Remove from heat and let stand for 5 minutes.

Combine with the mushrooms and stir with a fork to fluff the quinoa. Sprinkle the thyme on top and serve.