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Mushroom Quinoa Risotto

1 cup Quinoa
2 tablespoons of olive oil or butter
1 pound crimini mushroom sliced thin
1 medium shallot (tablespoons minced)
4 garlic cloves chopped
1 quart of chicken broth
3 sprigs of Chives
1 cup parmesan oregano

Take 2 tablespoons of butter and melt it in a skillet. Seer the mushroom until they are golden brown and caramelized. Remove from pan and reserve for later. Add garlic, shallots to pan and sautee until soft. Add one cup of quinoa and sautee for three minutes or until lightly toasted. Add one quart of chicken broth to pan in 1/2 cup increments. Add chives, mushrooms and parmesan.

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