Ingredients
16ozbaby bella mushrooms
1tbspextra virgin olive oil,such as Simply Nature Organic
¼tspsalt
1cupquinoa,rinsed in a fine-mesh colander, such as Simply Nature Organic
2cupswater
½cupparmesan cheese,grated, such as Priano
¼cupfresh flat-leaf parsley,divided, chopped
¼cupgreen onions,green parts only, thinly sliced
1clovegarlic,pressed or minced
¼tspsalt
1tbspextra virgin olive oil,plus more for drizzling on top, such as Simply Nature Organic
3tsplemon juice,to taste
freshly ground black pepper,to taste
2tbsppepitas,toasted
Preparation
Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet.
Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms are evenly coated in oil.
Roast for about 15 to 18 minutes, until the mushrooms are tender and somewhat condensed in size tossing halfway.
Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer.
Cook for about 15 to 20 minutes until the quinoa has absorbed all of the water. Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork.
Add the Parmesan, most of the parsley, green onions, garlic, salt, and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.
To assemble, pour the quinoa into a small serving platter or medium serving bowl. Top with the roasted mushrooms and their extra juices, then sprinkle pepitas and the remaining parsley on top.
Finally, finish the dish with a light drizzle of olive oil over the mushrooms.
Serve warm and enjoy.
