Mushroom and Garlic Stir-Fry

This recipe was inspired by my father’s love for sautéed mushrooms and his apprehensive approach towards healthy food that emulates “bird seed”. To my Dad with love 

Ingredients

1c organic quinoa

1c organic chopped yellow onion

1 organic garlic clove

3 cups chopped white button mushrooms

3 leaves kale, swiss chard or spinach (organic is highly recommended for your greens)

2 tbsp fresh Thyme

1 tbsp extra virgin coconut oil

1 tbsp flax seed oil/walnut oil/olive oil

sea salt

coarse black pepper

·       In a pot, add quinoa to 2 cups water and cook on high heat until it comes to a boil.

·       Turn heat to low and cover with a lid.

·       Quinoa takes only about 5 minutes to prepare. Once it looks like the picture below, remove the pot from the burner.

·       While the quinoa is cooling, sauté the onions and garlic in coconut oil in a large wok or frying pan

·       Add chopped mushroom and continue to sauté. Be careful not to overcook your vegetables. The mushrooms will turn dark and somewhat translucent. They should not be shriveled up.

·       Turn the burner on low and mix in the cooked quinoa to the sautéed vegetables.

·       Add salt and pepper to taste

·       Remove pan from the burner

·       Mix in fresh thyme, flaxseed, walnut or olive oil and your choice of swiss card, kale or spinach to the quinoa (Note: It is important that the fresh greens and oil are not mixed in over heat)

·       Divy up and dig in!