As you know, I’m on a big quinoa kick this month, as I move my diet from winter grains to summer grains.  The below recipe is one of my all-time favorites and it’s great for people who have never before tried quinoa. It would also be good made with millet, another great grain for the summer.


1 c quinoa, rinsed well in a mesh strainer
4 c water
1/4 c chives, snipped
8 oz sliced mushrooms (I used baby bellas)
1/3 c dry white wine
1/3 c pecorino cheese, cut in small chunks*
1 tbsp butter
1/4 tsp granulated garlic

In a medium pot, bring the water to boil. Add quinoa, cover, and reduce to simmer for 12-15 minutes.  In the meantime, heat some olive oil in a medium skillet and add chives and mushrooms.  Saute for 3-4 minutes until they begin to brown. Add white wine, granulated garlic, and salt. Cook down for 4-5 minutes, until all of the liquid is gone and they’re very moist. When quinoa is done, strain excess liquid and add to mushroom mixture. Stir well. Add the cheese and butter and stir. Salt and pepper to taste.

* You could also grate the cheese, but I prefer it in small chunks so it’s more noticeable as you’re eating it. Every few bites you get a cheesy, delicious bite!