Sun-Dried Tomato and Mushroom Quinoa
Red, white, and blue quinoa with sun-dried tomatoes and portabella mushrooms sauteed in olive oil with garlic and crushed red pepper.
Ingredients
- 4 cups tri-colored quinoa prepared in vegetable broth
- 4 cups Portabella mushrooms
- 1/2 tsp crushed red pepper
- 1/2 tsp sea salt
- 1/4 cup olive oil
- 2/3 cup sun-dried tomatoes in olive oil
- 4 tsp minced garlic
- 1/3 cup Italian salad dressing
Instructions
- Prepare the quinoa as the bag suggests using vegetable broth rather than water; set aside.
- In a large skillet, heat the olive oil over medium heat. (I used the olive oil from the jar of sun dried tomatoes.)
- Sauté the minced garlic and mushrooms in the heated oil until golden brown.
- To the skillet, add the quinoa, tomatoes, Italian dressing, crushed red pepper, and salt.
- Turn the heat to low and cook an additional 2-3 minutes.
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