INGREDIENTS
1 tbsp
olive oil
1 1/2 cups
thinly sliced crimini mushrooms (I used 5 large mushrooms)
1
head roasted garlic (about a tablespoon of roasted cloves)
1 cup
cooked quinoa (loosely packed)
3/4 tsp
kosher salt (divided)
1/4 tsp
freshly cracked black pepper adjust to taste