Balsamic Mushroom Parmesan Quinoa Skillet
Flavorful balsamic and tons of Parmesan cheese take this easy balsamic mushroom Parmesan quinoa skillet over the top! Made entirely in one skillet in only 30 minutes.
Servings 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 cups sliced button mushrooms
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons balsamic vinegar
- 3/4 cup dried quinoa
- 1-1/2 cups chicken broth
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Instructions
- In a medium skillet over medium-high heat, heat olive oil until shimmery. Add mushrooms, onion, and garlic to pan and saute 5-8 minutes, stirring occasionally until mushrooms and onion are softened. Add balsamic vinegar to mixture and let cook 1 minute longer. Remove mushrooms from heat, season with salt and pepper to taste and transfer to a medium bowl and keep warm. Set aside
- In same skillet, bring quinoa and chicken broth to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer quinoa 15-20 minutes or until most of liquid is evaporated and quinoa is fluffy.
- Stir warm mushroom mixture into quinoa and toss to combine. Stir in Parmesan and parsley and season quinoa to taste with salt and pepper. Serve warm and enjoy!