8oz.cremini mushrooms, finely chopped or sliced (see note)
1tablespoontomato paste
2teaspoonsbutter or oil
1 cupyellow quinoa, rinsed
2 ¼cupslow-sodium chicken or vegetable broth
½cupgrated cheddar cheeseor parmesan cheese
salt and pepper for seasoning
Toppings: fresh herbs like flat-leaf parsley, lemon juice
Instructions
Melt butter in a skillet over medium heat and saute garlic, onions, and carrots, stirring occasionally, about 2 minutes. Add mushrooms and cook until lightly browned. Add tomato paste and stir until well-incorporated with vegetables.
In a saucepan, add butter or oil and cook quinoa over medium heat for about 1-2 minutes. Add broth and bring to a boil. Then reduce heat to low, cover, and simmer until most of the liquid has been absorbed, about 10-15 minutes.
Add quinoa to skillet containing mushroom mixture. Set aside a portion of baby. Stir in cheese to the rest. Season with salt and pepper, to taste. Top with parsley and more cheese, if desired.
Notes
If not intending to enjoy with a baby or young toddler, I suggest slicing the mushrooms for added texture.
Rinse the quinoa under running water to remove any bitterness and make it softer.
While I kept it simple, feel free to use whatever vegetables you have on hand.
If the mixture seems too thick at the end, you can add more broth.
You can also add a splash of milk or heavy cream to make it creamier. It’s totally up to you.
To store, transfer to an airtight container and keep in the fridge for 3-5 days. To freeze, transfer to an airtight container and freeze for up to 3 months.