Recipe Vortex

3 cups mixed mushrooms sliced (you can use a mix of Swiss brown, oyster, shiitake, and black funghi)

1 tbsp olive oil

2 cups quinoa dry

1 tbsp butter or refined coconut oil

4 garlic cloves minced

1 brown onion finely sliced

4 1/2 cups chicken stock vegetable stock for vegetarian

1/2 bunch of chives finely chopped (save a tbsp or two for serving)

1 lemon juice and zest

2 tsp fresh thyme

1/3 cup white wine vinegar

1 tbsp soy sauce or tamari to keep gluten free

3/4 cup grated Parmesan or nutritional yeast

Salt and pepper to taste

In a medium skillet, sauté the sliced mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.

In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.

Add minced garlic and sliced onion and sauté until softened.

Turn down the heat and cup by cup, add stock, stirring regularly.

Once all the liquid has been reduced, add the rest of the ingredients: reserved mushrooms, chives, lemon juice and zest, thyme, vinegar, soy sauce (or tamari if using) and Parmesan cheese (or nutritional yeast if using). Stir well for a few minutes, and then remove from the heat.

Serve immediately with extra chives and parmesan.