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.
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:
What do you like to bring to work for lunch?
I'm Ali! Living it up in Brooklyn. I love cooking, baking, crafting, crocheting - you name it! Most of what I cook is healthy for you (and equally delicious) with the occasional "not-healthy" meal (but so worth it). My passion truly lies with inspiring others not only to cook at home but to try new foods in the process!