Mushroom Quinoa Porridge

Instructions

1. Toast the quinoa
   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add quinoa and toast, stirring frequently, for about 3 minutes until fragrant and slightly golden.
2. Sauté aromatics
   Add the diced onion to the quinoa and cook for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
3. Cook the mushrooms
   In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, without stirring too frequently, until they release their moisture and become golden brown, about 5-7 minutes. Add thyme leaves and season with salt and pepper.
4. Simmer the quinoa
   To the quinoa mixture, add the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the quinoa is cooked but still has some bite and the mixture is creamy.
5. Combine with mushrooms
   Once the quinoa is cooked, stir in the sautéed mushrooms, coconut milk or cream, Parmesan cheese, and butter. Stir until the cheese is melted and the porridge has a creamy consistency. If it's too thick, add a splash more broth or water.
6. Finish and serve
   Remove from heat and let stand for 5 minutes. Taste and adjust seasoning with salt and pepper. Serve in bowls, topped with additional Parmesan cheese and sprinkled with fresh chives or green onions.