This is a simple to make dish that’s both nutritious and elegant. It makes a wonderful side dish. I served it with sautéd red snapper fillets in garlicky clam and mussel sauce. It’s as easy to make as rice. The color of the red quinoa is stunning and I think stimulates the appetite. Recently I used shitake mushrooms to make the dish though I’ve made it with white buttons, too.

Mushrooms with Red Quinoa

1 cup red quinoa
3 cups water
½ lb shiitake mushrooms cut in half of left whole if small
3 tbsp extra virgin olive oil plus additional for drizzling in the end
3 cloves garlic, peeled and minced
Kosher salt to taste
Fresh black pepper to taste

How to:

Bring water to a boil then add quinoa. Turn the temperature down to medium, cover pan and let quinoa cook for about 15-20 minutes. Remove from heat and let it stand for 5 minutes. Drain excess water if there is any.

Add two tablespoons of olive oil to a pan on medium high. Add garlic and sauté for about one minute. Add mushrooms. Toss to coat with oil and garlic. Sauté for a couple of minutes until the mushrooms are tender but not mushy. Add salt. Stir in quinoa. Adjust flavors.

Transfer to a nice platter or bowl, drizzle some olive oil over it and serve.