Preheat oven to 425 degrees F.

Place quinoa in a fine-mesh sieve and rinse under cool water. Drain and place in a medium pot. Add 2 cups water and bring to a boil. Reduce heat to a low simmer, cover and cook for about 15 minutes, until liquid is absorbed. Remove from heat but keep lid on the pot until the mushrooms are done.

While the quinoa is cooking, rinse mushrooms or wipe clean with a damp cloth. Slice mushrooms into halves or quarters, depending on size and place on a rimmed baking sheet. Toss with the olive oil and sprinkle with salt and pepper.

Roast mushrooms for 10 minutes. At this point, they won’t be quite done but will finish cooking after you add the shallots, garlic and balsamic.

Add the chopped shallots and garlic to the pan with the mushrooms. Drizzle with the balsamic vinegar and toss gently to combine. Return the pan to the oven and continue cooking for 7-10 minutes more, until mushrooms are done to your liking.

Fluff quinoa with a fork and transfer to a serving bowl. Add the mushrooms and stir to combine, if desired. Serve.