garlic mushroom quinoa with sage infused brown butter

     I've been having some trouble lately coming up with new lunches to bring to work. Switching between sandwiches and salads day in and day out can get repetitive and, well, boring. Buying lunch out every day can get costly (not to mention it isn't always the healthiest option). I wanted something healthy, filling, easy to eat, and most of all something that incorporated the flavors of winter.

     Sage always comes to mind when I think of winter flavors - that's a given. But I can't just eat sage for lunch. I decided on quinoa since it's great to eat hot or cold and adding garlic and mushrooms to the dish just seemed right since they offer warm flavors - perfect for a cold winter's day.

a close-up of perfectly fluffy quinoa

     I've never made this exact recipe before and I am glad to have made it now! I know I'll be making this all season long - not just for work lunches but for meals at home and even for holiday potlucks. It's gluten free which makes it friendly to most everyone and the butter could be omitted or replaced with olive oil to make it a totally dairy-free and vegan dish.

     If you want, you can multiply the amount of brown butter you make. Personally I didn't want to saturate it too much and the flavor still very much comes across (I'm speaking strictly with this dish though - please believe I could slurp sage brown butter like soup if it were even remotely acceptable or okay to do so). It seems like a lot of steps, but it is pretty straightforward and easily comes together. No excuses not to get the ingredients and make it now!

Garlic Mushroom Quinoa with Sage Infused Brown Butter
Prep Time: 7 minutes
Cook Time: 25 minutes
Servings: 2 as a meal, 4 as a side

You Will Need:

• 1 cup quinoa, thoroughly rinsed in cold water
• 1 TBS olive oil
• 1/2 tsp salt
• 3 TBS salted butter plus a small pat
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced and halved
• 1 TBS sage, thinly sliced (chiffonade)
• juice of 1/3 lemon (pre-squeezed or not)
• fresh sage leaves and lemon wedges for garnish (optional)

1. In a large pot, combine olive oil and salt. Turn heat onto medium-low and add rinsed quinoa. Saute in pan until fragrant, about 2 minutes.
2. Add 2 cups of water, stir, and bring to a boil. 
3. Once boiling, cover and lower heat as to simmer until all water is absorbed, about 10-15 minutes. Do NOT remove the lid in this time.
4. Once water is absorbed, leave covered but turn the heat off and let it rest for 5 minutes. Fluff with a fork.
5. While quinoa is cooking, put the pat of butter into a small pan and melt. On medium heat, add the garlic and saute for 30 seconds. Add the mushrooms and cook until the butter is all absorbed, about 1-2 minutes. Once absorbed, add a small splash of water and cook for another 2 minutes. Set aside.
6. Once quinoa is done resting, add garlic and mushroom mixture and stir.
7. To make the brown butter, use the same small pan from the mushroom mixture and add the 3 TBS of butter. Melt on low heat and once completely melted add sage. You will want the butter to start bubbling first (see above photo) and then look for brown bits forming on the bottom of the pan. You can test this by scooping a tiny bit with a spoon and seeing what is on the spoon. Be patient (if you turn the heat up to high you risk burning your butter). 
8. Once the butter has started to show lots of brown bits, remove from heat and squeeze lemon juice into the pan. Be careful as it will sizzle and some butter may splash.
9. Add brown butter to quinoa and mix well. 
10. Serve garnished with fresh sage leaves and lemon wedges, if desired.

What do you like to bring to work for lunch?