A mash-up of a couple different recipes I found online. I never got the quinoa to "release some starch" and it remained a tad crunchy even though I cooked it about 30% longer than the recipe suggested... but when the cheese goes in & melts, it gets a little closer.
2-3 T olive oil (probably... I never measure, just use what seems right)
6-8 oz crimini or button mushrooms, sliced
6-8 shiitake mushroom caps, sliced
2 shallots or half a small onion, slivered
4-6 cloves garlic, minced or pressed
1 c. quinoa
1/2 c. white wine
2+ c. broth of your choice (I used hot water and a couple teaspoons Better Than Bouillon Chicken; original called for vegetable broth)
1/4 c grated Parmesan
1/4 c grated fontina cheese
Salt & pepper (I added salt the first time with the mushrooms and onions since they weren't seasoned... but by the time I'd added the bouillon and cheese, it was saltier than I'd intended; I suggest not adding salt until the end unless you're using really low-sodium broth)
Heat 2 T olive oil over medium-high heat. When oil is hot, add mushrooms and onions/shallots and saute until the shiitakes start to brown, about 5 minutes. Add garlic and stir until you can smell it, about 30 seconds. Add quinoa and cook, stirring occasionally, until it's glossy and coated with oil. Add wine and cook most of the liquid away.
Add broth, about 1/3 c at a time, stirring occasionally. Turn down heat until it's gently bubbling. Each time the liquid is almost absorbed/cooked away, add a little more. Keep at it until the quinoa is cooked (about 30 minutes; longer if you have the time/patience to get it past the slightly crunchy stage). When most liquid is gone, stir in the cheeses, salt and pepper to taste, and serve.
