Quinoa Pearls with Wild Mushrooms

(You asked for it!)

1 cup vegetable/chicken broth
1/2 cup quinoa
1 tsp fresh thyme leaves
1/8 tsp salt
1 tbsp olive oil
2 cups sliced mushrooms (they say shiitake, I've used bella)
1 shallot, minced
1 tbsp fresh flat leaf parsley, chopped
2 tsp balsamic vinegar

Bring broth to a boil in a medium saucepan over high heat. Add quinoa, thyme and salt, and return to a boil. Reduce heat to low, cover and cook until quinoa is tender, about 15 mins.
Meanwhile, heat oil in a non-stick skillet over medium heat. Add mushrooms, shallot and parsley, and cook for about 5 mins. Add balsamic vinegar and cook until just heated through (about 30 seconds). Toss with quinoa.

Yum!

Credits: "Eating Well" by Heidi Murkoff