Sauteed King Trumpet Mushrooms and Quinoa
1 cup quinoa
8 oz. chicken breast, cooked and shredded
4 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
6 oz. King Trumpet mushrooms, chopped
4 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill, chopped
salt
shredded pecorino romano cheese
Cook quinoa according to package directions. Be sure to season the water with salt.
Meanwhile, in a frying pan, saute garlic with mushrooms in olive oil. Add salt, stir, and cover. Allow to cook for approximately 3-5 minutes, or until the mushrooms are tender. Then, add lemon juice and chicken. Saute for an additional minute.
Then, add cooked quinoa and fresh dill to the frying pan, and stir to combine.
Top with pecorino romano.
Enjoy!
