INGREDIENTS
1
Bay leaf
1/2 cup
Crimini mushrooms
1
Shallot, small
1/2 tsp
Thyme leaves removed from their, fresh stems
3 cups
Vegetable stock
1 1/2 cups
Quinoa
1
Black pepper, Freshly ground
1 1/2 tsp
Kosher salt
1 tablespoon kosher for Passover olive oil