INGREDIENTS

  • 1/4 cup olive oil
  • 4 garlic cloves, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 lb crimini mushrooms, sliced
  • 1/2 teaspoon coarse sea salt, plus more for seasoning
  • 2 cups cooked quinoa
  • 2 cups arugula, roughly chopped

PREPARATION

In a large nonstick skillet over high heat, heat oil. Add garlic and thyme; cook until they begin to get fragrant, about 30 seconds. Add mushrooms and salt; cook, stirring, until mushrooms are soft, brown and begin to make a squeaking sound. Transfer mushroom mixture to a bowl. Add quinoa and arugula; stir. Season with salt and freshly ground black pepper.

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