• 2 cups red quinoa
  • 4 cups water
  • 1 tablespoon butter
  • 2 portobello mushrooms, sliced
  • 3 cloves garlic
  • 2 cups sour cream
  • 2 limes, juiced
  • 3 sprigs cilantro
  • 1 teaspoon cayenne
  • 1 teaspoon sugar
  • 1/2 cup Craisins
  • 1 cup toasted almonds, crushed


  1. Add quinoa, water and 1 teaspoon of salt to a small sauce pot and place on medium-high heat. Cover and cook for 15 minutes. Remove from heat and fluff with a fork.
  2. Add butter to a sauté pan and set to medium-high heat. Add sliced mushrooms and season with salt. Add 2 garlic cloves and sauté for 5 minutes, or until thoroughly cooked and mushrooms are seared. Remove from heat and reserve.
  3. Place sour cream, lime juice, cilantro, cayenne, sugar and remaining garlic in a blender, and puree until smooth. Season with salt.
  4. Add 2 cups cooked quinoa to a small bowl. Top with mushrooms, Craisins, toasted almonds and lime crema. Serve immediately.