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-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 QUINOA PILAF
Mushroom Quinoa Pilaf is a great dish to eat on its own or as a side. All you really need is a salad. Slivered almonds, sun-dried tomatoes, and peas make it hearty.
Provided by Diane Smith
Categories Main Dishes Side Dishes
Time 35m
Number Of Ingredients 12
Steps:
- Saute mushrooms in a large saute pan over medium heat with very small amount of vegetable broth or water until cooked through.
- Add the quinoa, 2 cups vegetable broth or water to the pan and heat until boiling. Turn down heat to simmer and cook about 15 minutes until all of the water is absorbed.
- Add the peas during the last few minutes of cooking along with the sun-dried tomatoes, and slivered almonds. Stir to combine.
- Mix dressing ingredients and add to quinoa, mixing to combine.
Nutrition Facts : Calories 193 kcal, Carbohydrate 29 g, Protein 9 g, Fat 5.2 g, SaturatedFat 0.5 g, Sodium 90 mg, Fiber 5.3 g, Sugar 6.4 g, ServingSize 1 serving
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
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
BAMBOO AND MUSHROOM QUINOA PILAF (GLUTEN-FREE)
This Asian flavored quinoa pilaf can also be made in a rice cooker (Just dump everything in the rice cooker and turn on the switch). Chinese or Japanese grocery stores sell various types of mushrooms for less if there is one in your neighborhood. They also sell cooked bamboo shoots in water, but you can also use canned bamboo shoots. If you sprinkle some chopped green onions on top before you serve it, it would look prettier.
Provided by InnerHarmonyNutriti
Categories Japanese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all the ingredients in a pan and bring to a boil.
- Reduce the heat to low, cover with a lid, and cook until the liquid is gone for about 20 minutes.
- Infuse love, stir and serve.
Nutrition Facts : Calories 127.1, Fat 1.9, SaturatedFat 0.2, Sodium 385.5, Carbohydrate 21.8, Fiber 3, Sugar 1.9, Protein 6.3
QUINOA PILAF
Considered the Mother Grain by the Ancient Incas, Quinoa is high in protein(16%) and is gluten free. This recipe was originaly from Sunset.
Provided by Diana Adcock
Categories Grains
Time 30m
Yield 2 1/2 cups, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
- With a slotted spoon lift bacon pieces from pan and set aside.
- Spoon off and discard all but 3 T.
- of the fat-or drain it all and use vegetable oil.
- Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
- Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
- Cover and simmer until liquid is absorbed, about 15 minutes.
- Take off heat, remove lid and let stand 2 minutes.
- Stir with a fork to separate grains.
- Spoon onto serving dish and sprinkle with cooked bacon.
Nutrition Facts : Calories 204.4, Fat 9.2, SaturatedFat 2.7, Cholesterol 10.9, Sodium 444.3, Carbohydrate 22.9, Fiber 3.2, Sugar 2.3, Protein 8
RED QUINOA AND MUSHROOM PILAF WITH DILL
Red quinoa simmered with mushrooms is served with juicy orange segments and dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Yield Makes 7 cups
Number Of Ingredients 13
Steps:
- Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.
- Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.
- Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.
Nutrition Facts : Calories 312 g, Cholesterol 6 g, Fat 8 g, Fiber 6 g, Protein 11 g, Sodium 583 g
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