QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
MUSHROOM, SPINACH & POTATO PIE
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
MUSHROOM AND GARLIC QUINOA SALAD RECIPE BY TASTY
Here's what you need: olive oil, mushroom, dried thyme, salt, garlic, vegetable stock, water, quinoa, cheese
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
- Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
- Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
- Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
- Enjoy!
Nutrition Facts : Calories 876 calories, Carbohydrate 88 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, Sugar 11 grams
QUINOA PILAF WITH MUSHROOMS
Quinoa is not a grain, but a seed.
Provided by nosduh1313
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
- Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 45.4 g, Fat 7.4 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 1083.8 mg, Sugar 2.4 g
GARLIC MUSHROOM QUINOA
An easy, healthy side dish that you'll want to make with every single meal!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.
CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
- To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
- Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
- To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
- In a medium bowl whisk together the eggs, egg whites and evaporated milk.
- Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
- Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
- Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams
MUSHROOM-QUINOA BURGER
Steps:
- Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.
- In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.
- Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.
- Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
- Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.
QUINOA PILAF WITH CRIMINI MUSHROOMS
This dish has been a big hit as a side dish at Calhoun. The kids at Calhoun were fascinated to learn that quinoa is not a grain but a seed. It looks like a grain and reacts like a grain when cooked but it is still a seed. You can see the stamen in cooked "grain". It's nutty and delicious as a replacement for rice.
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
- Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
- After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.
- Taste for seasoning and adjust, if necessary. Serve.
MUSHROOM AND QUINOA PILAF
I don't get too excited over vegetables, but this pilaf is really quite nice. This wonderful dish is something that I can see being pared with all meats or seafood
Provided by Abby Girl
Categories Long Grain Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium heat. Saute onion for about 3 minutes or until softened, add mushrooms, salt and pepper; saute for 5 - 7 minutes or until mushrooms are browned. If the pan gets too dry, add water as needed.
- Add garlic, quinoa, rice and oregano; cook, stirring for 30 seconds or until grains are coated with oil and mixture is fragrant.
- Add 2-2/3 cup stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and grains are tender. If liquid is absorbed before grains are ready, add more stock and continue to simmer, covered, until grains are tender.
- Remove from heat and stir in parmesan, parsley and vinegar.
Nutrition Facts : Calories 192.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 5.5, Sodium 250, Carbohydrate 30.9, Fiber 2.2, Sugar 2.1, Protein 7.8
MUSHROOM-QUINOA PILAF
Cook an alternative to rice with Mushroom-Quinoa Pilaf with grated Parmesan. Thanks to the quinoa, this Mushroom-Quinoa Pilaf is a better-for-you choice.
Provided by My Food and Family
Categories Superfood Recipes
Time 43m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat dressing in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender.
- Stir in broth; bring to boil. Add quinoa; stir. Return to boil; cover. Simmer on low heat 16 to 18 min. or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with fork. Let stand, covered, 5 min.
- Stir in cheese and parsley.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MUSHROOM AND QUINOA PIE
Make and share this Mushroom and Quinoa Pie recipe from Food.com.
Provided by Lani D
Categories Savory Pies
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion, green onions and garlic in the olive oil for 2 minutes until the onion is translucent. Add the mushroom and sauté for 5 minutes.
- Add the stock and half the pine nuts and bring to the boil. Reduce the heat and simmer for 30 minutes.
- While the mushrooms are cooking, rinse the quinoa in water then add it to the pan with 2 cups of water.
- Bring to the boil then reduce the heat, cover and cook for 15 minutes or until the grain is tender and the water is absorbed.
- Remove from the heat.
- Chop remaining pine nuts and add to the pan.
- Mix the miso paste and kuzu (arrowroot) in the water and stir until smooth. Pour into the mushroom mixture and stir until it thickens slightly. Stir through the parsley and remove from the heat.
- Pour the mushroom mix into an ovenproof dish. Top with quinoa and back in an oven for 20 minutes at 160°C.
- Serve with stir fried spinach or Asian greens.
Nutrition Facts : Calories 293.6, Fat 13.8, SaturatedFat 1.4, Sodium 181, Carbohydrate 35.8, Fiber 5.1, Sugar 4.1, Protein 11.7
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VEGETARIAN SHEPHERD'S PIE - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 183Category Main CourseCuisine AmericanTotal Time 1 hr 5 mins
- Combine potatoes and water in a pot and bring to a boil, heavily season with salt, cook until very tender, strain and place back into the pot. Add yogurt and butter and mash with a potato masher until smooth.
- In a cast iron pan or oven-safe pan, heat the olive oil on medium heat. Cook the onions until golden, about 5-7 minutes. Reduce heat to low, add the garlic, mushrooms, carrots and thyme, and cook until the vegetables soften, about 5 minutes.
- Add tomato paste and quinoa, cook until the tomato paste begins to stick to the vegetables. Then add the vegetable stock and peas and stir to combine. Carefully place mashed potatoes on top of the filling.
MUSHROOM QUINOA PATTIES RECIPE - EVERYDAY DISHES
From everydaydishes.com
Category Side DishesTotal Time 58 minsEstimated Reading Time 2 minsCalories 190 per serving
- Place quinoa, water and bouillon (or salt) into a medium saucepan then place over medium-high heat. Bring liquid to a boil then cover and reduce heat to low. Simmer quinoa for 18–20 minutes until tender. Remove from heat then transfer to a large mixing bowl to cool slightly. Preheat oven to 375 degrees.
- Place sliced mushrooms onto cutting board then coarsely chop into roughly ½" pieces or smaller. Place a medium-sized skillet over medium-high heat then add butter or olive oil. Add onion and cook for about 3 minutes until translucent. Add garlic, mushrooms, soy sauce and dried thyme.
- Cook 8–10 minutes until the residual liquid from the mushrooms has evaporated and mushrooms are beginning to brown slightly. You will be able to hear the sound in the pan change from a bubbling to a sizzle.
- Transfer mushrooms into mixing bowl with quinoa then stir to combine. Let mixture cool slightly before adding beaten eggs, breadcrumbs and Parmesan cheese. Stir to combine then set aside. Coat a baking sheet lightly with cooking spray.
MUSHROOM AND QUINOA CASSEROLE - RECIPE | COOK FOR YOUR LIFE
From cookforyourlife.org
3.7/5 (9)Estimated Reading Time 2 minsCategory MainsCalories 1535 per serving
- In a large sauté pan over medium heat, heat olive oil. Add onions, carrots, and sweet potatoes and cook for about 15 minutes, or until vegetables begin to soften. Season with salt and pepper.
- Add mushrooms to pan and cook for about 10 minutes, adding a few tablespoons of water if pan looks dry.
- In small bowl, add cornstarch and ¼ cup water, stir to combine. Add milk and cornstarch slurry. Bring to a simmer and stir to combine. Add spinach and peas to pan and heat through.
HEALTHY CHICKEN POT PIE {CRUSTLESS} - IFOODREAL.COM
From ifoodreal.com
5/5 (16)Total Time 50 minsCategory CasseroleCalories 357 per serving
- In a medium bowl, whisk the eggs. Add cooked quinoa, cheese and pepper; stir with a spoon to combine and set aside.
- In another medium bowl, make the slurry by combining chicken stock, milk, cornstarch and whisk with a fork. Make sure liquids are cold otherwise cornstarch will lump.
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and celery; cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 3 more minutes.
MUSHROOM VEGAN BURGER RECIPE - GREAT BRITISH CHEFS
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MUSHROOM QUINOA SIDE DISH RECIPE ... - FANNETASTIC FOOD
From fannetasticfood.com
Servings 3Total Time 35 minsEstimated Reading Time 2 mins
- In a large wok or pan, add the coconut oil, bok choy, kale, mushrooms, beans, and the garlic powder and coriander. Sauté over medium heat a few minutes, or until kale is wilted and the mushrooms and bok choy are softened.
- Add cooked quinoa and nutritional yeast into the wok and stir. Add salt and cracked pepper to taste.
10-MINUTE GARLIC + HERB MUSHROOM QUINOA - SIMPLY QUINOA
From simplyquinoa.com
5/5 (4)Total Time 10 minsCategory Main CourseCalories 112 per serving
- Heat oil in a skillet over medium heat. Add mushrooms, shallot and garlic and sauté until mushrooms have softened and are starting to brown, about 3 - 5 minutes.
- Add quinoa and cook until heated through, another 1 - 2 minutes. Season with salt and pepper and remove from heat. Stir in parsley and serve immediately.
STUFFED MUSHROOMS WITH QUINOA - GOOD DINNER MOM
From gooddinnermom.com
Servings 6Estimated Reading Time 2 minsCategory Appetizer or SnackTotal Time 33 mins
- Bring the quinoa and water to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
- Gently twist the mushroom stems to remove them. Finely dice the stems. Melt the butter or olive oil in a small saucepan and sauté the stems and onion on medium heat until the onion is opaque and tender, 3 to 5 minutes. Remove from the heat and allow to cool.
- Stir the quinoa, pistachios, parsley, oregano, pepper sauce, salt and 2 tablespoons of freshly grated Parmesan cheese into the mushroom and onion mixture. Using a teaspoon, scoop the filling into the mushroom caps and place them on a baking sheet. (They can be refrigerated at this point for up to 24 hours.)
CREAMY MUSHROOM AND QUINOA SOUP - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 30 minsCuisine FusionCalories 632 per serving
- Heat the olive oil in a saucepan over low heat and add the onion and garlic. Cook and stir until tender.
- Add the Champignons and brown mushrooms and stir them in. Add the quinoa flour and do the same.
- Add the coconut milk and vegetable stock, season with salt and pepper, stir in and bring to a boil.
SPINACH MUSHROOM QUINOA - TO SIMPLY INSPIRE
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- Add the mushrooms and balsamic vinegar. Cook for about 10 minutes or until cooked down substantially.
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- In a high speed blender, add all ingredients and blend until completely smooth. Adjust to taste with additional salt and pepper as desired. Set aside.
- In a frying pan over medium heat, add mushrooms and 2-3 tablespoons of water to cook for a few minutes. Once the water has been absorbed, sauté with garlic, shallot, fresh herbs, salt and pepper with a touch of oil if desired. Set aside.
- Add cooked quinoa and mushrooms into the dish, and pour sauce over top. Using a spatula, gently stir to combine.
BACON SPINACH MUSHROOM QUINOA PIE | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Servings 6-8Total Time 55 mins
- Preheat the oven to 375 F. Spray a large pie pan with cooking spray and spread the quinoa over the bottom of the pan.
- In a medium saucepan over medium heat, melt the bacon butter, then add the mushrooms and garlic. Sprinkle with the bacon salt. Cover and cook, uncovering to stir every couple minutes, until the mushrooms are cooked through. Add the bacon and spinach, cover and cook a couple minutes longer, stir, then cook until the spinach is wilted.
- Pour the spinach mushroom mixture into the prepared pie pan and spread evenly over the quinoa, then sprinkle with cheese.
- Whisk together the eggs, milk and the 2nd teaspoon of bacon salt. Pour evenly over the mixture in the pie pan. Sprinkle the top with chopped cherry tomatoes.
THREE-MUSHROOM-AND-QUINOA SALAD RECIPE - BEN TOWILL | FOOD ...
From foodandwine.com
5/5 (1)Total Time 1 hrServings 16
- Preheat the oven to 375°. On a small baking sheet, toast the pine nuts for 7 minutes, until they are lightly golden. Transfer the pine nuts to a very large bowl.
- In a small bowl, combine the lemon zest and lemon juice. Whisk in 1/2 cup of the olive oil and season with salt and pepper.
- In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring, until the onion is golden, about 5 minutes. Add the quinoa, broth and 1 cup of water and bring to a boil. Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the cremini mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until the mushrooms are golden, about 8 minutes. Transfer the mushrooms to the bowl with the toasted pine nuts. Add another 2 tablespoons of oil to the skillet. Add half of the portobellos, season with salt and pepper and cook, stirring occasionally, until golden, 4 to 5 minutes; transfer to the bowl. Repeat with 2 more tablespoons of oil and the remaining portobellos; transfer to the bowl. Add the remaining 2 tablespoons of oil and the hen-of-the-woods mushrooms to the skillet, season with salt and pepper and cook until golden, 7 to 8 minutes; add to the bowl.
SQUASH STUFFED WITH QUINOA AND WILD MUSHROOMS - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6
- Preheat the oven to 350°. Brush the squash with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip the wedges and roast for 20 minutes, until just tender.
- In a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over moderately low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.
- In a saucepan, whisk the cream with the maple syrup. Add the garlic and thyme and simmer over moderately high heat until reduced to 1/3 cup. Discard the garlic and thyme and keep warm.
- In a medium saucepan, melt 2 tablespoons of the butter. Add the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the bay leaf, thyme and water and bring to a boil. Season with salt and pepper, then add the quinoa. Cover and cook over moderately low heat until the quinoa is tender and the water has been absorbed, about 15 minutes.
ROASTED MUSHROOMS WITH HERBED QUINOA - COOKIE AND KATE
From cookieandkate.com
4.8/5 (36)Calories 308 per servingCategory Side
- To prepare the mushrooms: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup (the rim is important, as the mushrooms release a lot of juices while roasting—use a large baking dish if you don’t have a rimmed baking sheet).
- Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet. Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms are evenly coated in oil. Roast until the mushrooms are tender and somewhat condensed in size, about 15 to 18 minutes, tossing halfway.
- Meanwhile, to cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the parsley (reserve about 1 tablespoon for garnish), green onions, garlic, salt and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.
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