Quinoa with Mushrooms + Arugula

I've had Gwyneth Paltrow's second cookbook pre-ordered for months so it was like Christmas when the little Amazon box finally arrived at my door. This one, called "It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great," is filled with health-conscious, "clean" food that Paltrow makes for herself and her family when she needs a break from all the pasta, pizza, and other such amazingness that can ultimately leave you feeling heavy and gross (for lack of a better word) when you overindulge. Which, I totally tend to do pretty much all of the time. Self-control is not really one of my shining qualities.

This recipe was the first that I've tried in the book, and as with the majority of Paltrow's recipes, it was easy to follow and absolutely delicious. And I still felt great even after scooping up the very last mushroom. xo

Quinoa with Mushrooms + Arugula
From It's All Good, by Gwyneth Paltrow and Julia Turshen
Ingredients:
1/4 cup extra virgin olive oil
2 garlic cloves, finely minced
2 teaspoons finely chopped fresh thyme
1 pound crimini mushrooms, sliced
Coarse sea salt
2 cups cooked quinoa
2 large handfuls arugula, roughly chopped (I subbed in baby watercress)
Freshly ground black pepper

Directions:
Heat the olive oil in a large nonstick skillet set over high heat. Add the garlic and thyme to the pan and cook until they just begin to bloom and get fragrant, about 30 seconds. Add the mushrooms to the pan along with a big pinch of salt and cook, stirring now and then, until they've softened and browned and begin to make a squeaking sound (we know that sounds ridiculous, but it's true--keep your ears open). Transfer the mushroom mixture to a large mixing bowl along with the quinoa and arugula and stir to combine. Season to taste with a bit more salt and lots of freshly ground black pepper.