This recipe goes great with the Roasted pork prepared with Quail and Olive's Fuzzy Navel Vinegar.
2 tablespoon Korenecki
1/4 cup chopped red onion
2 cloves garlic, minced
5 mushrooms, washed and sliced ( I had to limit the quantity of mushrooms, my picky little eaters are not big fans of mushrooms. If you do not need to appease small children by all means use more mushrooms. Mix all different types, portabellos, crimini, etc.. .)
1 cup quinoa
1 carton (32 oz) chicken stock
1/4 cup white wine
1/2 cup parmesan cheese
Pour Korenecki in saute pan, heat at medium. Add red onion, garlic and mushrooms. Saute until brown, about 5 minutes. Add quinoa, mix quinoa with mixture, make sure to coat it with the olive oil. Add wine and chicken stock to pot. Cover and let simmer, stirring occasionally until liquid has absorbed. Add 1/2 cup parmesan cheese and stir to combine. Enjoy!
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