3 TBSP unsalted butter (2 TBSP for cooking, 1 TBSP to add at the end)
1 lb cremini mushrooms, chopped
1/2 cup diced onion
1/2 cup white wine
1/4 cup cream cheese
1/2 cup fresh grated Parmesan cheese
DIRECTIONS
Rinse the quinoa well in a mesh strainer for 30 seconds.
Combine the vegetable broth, water and rinsed quinoa in a medium saucepan over medium-high heat and bring to a boil.
Reduce heat to low, cover and cook for 15 minutes without removing the lid. Take off the heat and set aside.
Melt 2 TBSP of the butter in a large saucepan over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
Stir the wine and the cooked quinoa into the mushroom mixture and cook, stirring occasionally, about 3 minutes.
Take off the heat and stir in the remaining 1 TBSP butter, cream cheese, and Parmesan. Add salt and pepper to taste.
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