Mushroom Quinoa

2 cups chicken stock
1 teaspoon basil
1 teaspoon sage
2 cloves minced garlic
4 ounces sliced mushrooms
1 cup quinoa

Add herbs and garlic to stock and bring to simmer over low/medium heat. Add mushrooms and allow them to cook down a little (but don’t cook too high and boil off your liquid). Lower heat, add quinoa, stir, and cover. Cook for 15 minutes or until liquid is absorbed, fluff and enjoy.