Ingredients:

  • 1 head garlic (approx. 10 cloves), top sliced off
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1 cup white or tri-color quinoa, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 8 oz cremini or shiitake mushrooms, sliced
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Drizzle the exposed garlic cloves with 1 tbsp oil and a pinch of salt, wrap tightly in aluminum foil, and roast for 20 minutes until soft. Squeeze cloves out of the skin and mash into a paste.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and sear undisturbed for 3 minutes until browned. Remove mushrooms from the pan and set aside.
  3. In the same skillet, sauté diced onion for 2 minutes. Stir in the rinsed quinoa and cook for 3–4 minutes, stirring often, until the grains smell nutty and look slightly translucent.
  4. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes until liquid is absorbed.
  5. Turn off the heat. Fold in the roasted garlic paste, seared mushrooms, lemon juice, chopped parsley, and cracked black pepper until well combined.