1 cup quinoa, rinsed
1 1/2 cups vegetable broth
3 tablespoons extra virgin olive oil, divided
1 small onion, finely chopped
2 carrots, scrubbed and diced
2 teaspoons fresh thyme, chopped
1/2 pound shiitake mushrooms, stemmed and thinly sliced
2 cloves garlic, minced
Salt and ground black pepper
1/4 cup fresh basil, chiffonade
1. Combine quinoa and broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer on low until quinoa is cooked, about 15 minutes.
2. In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes.
3. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with 1/4 teaspoon salt and freshly ground black pepper to taste.
4. Add cooked quinoa to vegetables and stir in basil. Taste and adjust seasoning if necessary. Serve hot or warm.