1 c quinoa
1 T EVOO
1 lb swiss chard or spinach, chopped
small pinch of red pepper flakes
s&p
1 clove garlic, minced
12 oz crimini mushrooms, sliced
1 T fresh thyme, chopped
1/2 oz Parmesan shavings (use vegetable peeler)

1 c quinoa 1 T EVOO 1 lb swiss chard or spinach, chopped 1 clove garlic, minced 12 oz crimini mushrooms, sliced 1 T fresh thyme, chopped 1/2 oz Parmesan shavings (use vegetable peeler)

Cook quinoa according to instructions until fluffy and tender.

In the meantime, heat 1 t EVOO in a large skillet over med heat. Add the chard (or spinach) and red pepper flakes and cook until tender and wilted, about 8 min. Season with s&p and remove to a plate.

Add remaining EVOO to the skillet and add garlic; cook over med heat 30 sec. When slightly golden, add the mushrooms. When they release their moisture, about 3 min, season with s&p. When tender, about 5 min, stir in the chard and thyme and heat through. Stir in the quinoa. Serve and top with cheese.