Heat the oil in a medium pan, sauté the mushrooms for 2-3 minutes. Stir them with the quinoa.
Keep the vegetable broth warm in a pan over low heat and stir until absorbed. Add the rice and stir again, until all the broth has been absorbed and the rice and quinoa are tender or cooked.
Stir in the thyme leaves, and divide into 4 plates. Serve with grated Parmesan cheese and arugula leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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