Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 8 ounces mushrooms, wiped clean and finely chopped
- 1 cup cooked quinoa
- 3 cups chicken broth
- 1/2 cup heavy cream, half and half or evaporated low fat milk
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh dill
Directions
Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill.
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